When I was a child, my mom would make a wonderful coconut cake from time to time. It was light and fluffy. The whipped frosting was sweet and airy, and it had coconut all over the top. A coworker had given her the recipe, and I still remember her handwritten recipe index card. It was a long time ago, but recently, when my daughter’s birthday came around, I thought this recipe from my childhood—Coconut Poke Cake—would do the trick.
The super charged coconut flavor comes from coconut cream and the coconut flake topping. You already know this is gonna be good.
Fancied Up Cake Mix
And it is so easy to make. Just bake a cake according to the box. Poke holes. Drizzle the cream of coconut and condensed milk.
Let cool, and then frost with thawed whipped topping and sprinkle with coconut flake. I toasted mine for an even bigger coconut flavor.
You Might Like These Too!
Coconut Poke Cake
Equipment
- 3-quart casserole dish (13" x 9")
- Baking sheet
Ingredients
- 1 box packaged white cake mix
- 3 large eggs
- 1/4 cup vegetable oil
- 1 cup water
- 16 ounces frozen whipped topping, thawed
- 13.6 ounces cream of coconut
- 14 ounces sweetened condensed milk
- 8 ounces flaked coconut
Instructions
- Preheat oven according to directions on package.
- Grease the bottom and sides of a 3-quart glass casserole dish and lightly flour.
- Make the cake batter according to directions on box.
- Pour prepared cake batter into the casserole dish. and bake according to directions.
- When cake is finished, remove from oven and poke with holes with the base of a wooden spoon.
- Mix cream of coconut and sweetened condensed milk together. Pour over top of the still-hot cake.
- Let cake cool completely.
- While cake is cooling, set oven to 350 degrees Fahrenheit. Place shredded coconut on a baking sheet in a thin layer and toast for about 10 minutes, watching closely in case it toasts faster. Remove when lightly toasted and golden and set aside.
- When cake is completely cooled, frost the top with the thawed whip topping and sprinkle the toasted coconut evenly over the whole cake. Serve immediately and refrigerate any leftovers.
Leave a Reply