Coconut Cream Poke Cake
This coconut cream poke cake starts with a boxed cake mix, and is filled with the perfect coconut flavor, topped with whipped cream, and toasted coconut. It’s perfect for coconut lovers!
Servings: 15
Calories: 333kcal
Equipment
Ingredients
- 18 oz box white cake mix
- Ingredients for the cake according to the box (egg whites, oil, milk, etc)
- 15 oz Cream of Coconut
- 8 cool whip (or 3 cups fresh whipped cream
- 2 cups coconut flakes (toasted (directions below)
Instructions
- Preheat the oven according to the directions on your boxed cake mix.
- Spray a 9x13 pan with nonstick spray.
- Mix together your dry cake mix, water, oil, and eggs, as called for on the boxed cake mix.
- Spread your cake batter into the prepared pan.
- Bake according to the package directions. (My cake baked at 350 degrees Fahrenheit for 23 minutes.)
- Allow the cake to cool for about 10 minutes.
- Using a fork, or the bottom of a wooden spoon, 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 continue to cool completely.
- Frost the cake with cool whip.
- 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, stir it frequently, and watch closely.
- Allow the toasted coconut to cool.
- Sprinkle the toasted coconut evenly over the top of the whipped cream.
- Cut and serve.
- Keep leftovers refrigerated.
Video
Nutrition
Calories: 333kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 22mg | Sodium: 263mg | Potassium: 91mg | Fiber: 3g | Sugar: 34g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg