Coconut Cream Poke Cake

Yield: 16 servings

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 4 hours

Total Time 4 hours 55 minutes

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This Coconut Cream Poke Cake is a coconut lover's heaven! White cake is soaked with coconut cream, then topped with cool whip and shredded coconut in this easy poke cake recipe. Perfect for those summer potlucks!

Ingredients

For the Cake:

1 box white cake mix
1 cup whole milk
½ cup unsalted butter, softened
3 large eggs
1 can (15 ounce) cream of coconut
16 ounce frozen whipped topping, thawed
2 cups shredded sweetened coconut (toasted optional)

Instructions

Preheat oven to 350 degree F. Spray a glass 13x9 baking dish with baking spray. Set aside.
In a large mixing bowl, beat cake mix with milk, butter and eggs on low speed until moistened. Beat for 2-3 minutes on medium speed until well blended, scraping down the sides of the bowl as necessary.
Pour cake batter into prepared baking dish. Bake for 36-40 minutes. Remove from oven and immediately poke holes all over the cake, using a wooden skewer (or fork, or handle of a wooden spoon).
Pour can of cream of coconut slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with foil and refrigerate for 4 hours, until completely chilled.
Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!

Notes

I use the handle of a wooden spoon to create holes in my poke cakes. A skewer or the tines of a fork work, too!

Use a spatula to help spread the cream of coconut evenly across the top of the cake. You want every nook and cranny to absorb that syrupy coconut goodness.

Store leftovers in the refrigerator covered with foil or in an airtight container. This cake tastes best when its nice and cold.

Are cream of coconut and coconut cream the same? No, they are not. Coconut cream is a product made from the fat solids of coconut milk. As coconut milk sits, the solids rise to the top, creating a thick substance similar to dairy cream! Cream of coconut is coconut cream that's been sweetened and thickened even more. It's similar to sweetened condensed milk but with a real coconut flavor. Make sure to use cream of coconut in this recipe. NOT coconut milk or coconut cream, or you'll get a very different result.

You can often find cream of coconut near the cocktail mixers at your grocery store.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 202Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 71mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.