Coconut Poke Cake Recipes

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OKLAHOMA COCONUT POKE CAKE



Oklahoma Coconut Poke Cake image

Coconut is the star of this cake. You get a double dose, once in the mixture that soaks into the cake and second with the coconut sprinkled on top. Don't worry though, it's a nice flavor treat...it's not too much coconut. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 5

1 package white cake mix (regular size)
1 can (15 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan., Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely., Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.

Nutrition Facts : Calories 320 calories, Fat 12g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 211mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT POKE CAKE



Coconut Poke Cake image

Make and share this Coconut Poke Cake recipe from Food.com.

Provided by Debe6496

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 teaspoon almond flavoring
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Steps:

  • Prepare and bake white cake mix according to package directions.
  • Remove cake from oven.
  • While still hot, using a utility fork, poke holes all over the top of the cake.
  • Mix cream of coconut and sweetened condensed milk together.
  • Pour over the top of the still hot cake.
  • Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
  • Keep cake refrigerated.
  • Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.

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