An amazing and simple coconut cream poke cake from guest Amber
Hey guys, I am still taking a break from the blog for a little longer to enjoy time with our new little sweetie. So today one of my best blogging friends, Amber from Dessert Now, Dinner Later, is here to share an amazing Coconut Cream Poke Cake recipe! Here’s Amber:
Hi Friends! I’m Amber and I blog over at Dessert Now, Dinner Later! where no one will tattle if you eat your dessert first. (I do!) I’m a culinary graduate who loves to share what I know with my readers. I’ve got tips, tricks, tutorials and delicious sweet and savory recipes galore! Come check out my recipes tab for some inspiration!
I’m excited to be here today to share a delicious and simple dessert while Aimee takes her maternity leave and soaks up time with that cute little boy of hers. This Coconut Cream Poke Cake is officially on my “new loves” list. It’s light, yet moist and oh so coconut-y.
My favorite ingredient in this cake, I also use for my Coconut Cream Fruit Dip, Frozen Coconut Limeade and Carribbean Slush recipes. This ingredient is uncommon to many people, but works well in so many recipes! Are you ready to know what it is?
Okay, it’s CREAM OF COCONUT! Find it in the aisle with the alcoholic mixers and you are good to go! This cake is so simple. It’s a boxed white cake mix baked, then you poke holes in it, pour the cream of coconut in the holes, let it all soak up, frost it with cool whip, and then sprinkle some toasted coconut on top. Done! Easy! Here’s the precise recipe as a reference:
An amazing and simple coconut cream poke cake
- 1 box white cake mix*
- Ingredients for the cake according to the box (egg whites, oil, milk, etc)
- 1 15 oz can Cream of Coconut **
- 1 8 oz tub light cool whip
- 2 cups of coconut flakes (toasted (directions below)
Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes.
Allow cake to cool to room temperature.
Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes.
Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently.
Allow the toasted coconut to cool.
Using a fork, poke holes all over the top of the cooled cake.
Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave.
Whisk the mixture well and then pour it all over the cake and into the holes.
Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
Frost the cake with cool whip and sprinkle the top with the toasted coconut.
Cut and serve. Keep leftovers refrigerated.
*I love Duncan Hines Classic White Cake Mix
**Not to be confused with coconut milk! Find this in the aisle with the alcoholic mixers
For more coconut pleasures, check out these recipes:
Thanks so much to Amber for coming over and sharing this delicious looking Coconut Cream Poke Cake! I wish I could reach into the computer and grab a piece right now! Be sure to check out Amber’s blog Dessert Now, Dinner Later for many more delicious recipes! And be sure to follow her on social media too! Facebook – Pinterest – Instagram – Twitter
GET READY TO MAKE SOME AMAZING POKE CAKES WITH THESE GREAT KITCHEN TOOLS AND INGREDIENTS: