Yield: 16 servings

Coconut Cream Poke Cake

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 4 hours 55 minutes

Moist, delicious Coconut Cream Poke Cake recipe!

Ingredients

For the Cake:

  • 1 box white cake mix
  • 1 cup milk
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 16 oz frozen whipped topping, thawed
  • 2 cup shredded sweetened coconut

Instructions

  1. Preheat oven to 350 degree F. Spray a glass 13x9 baking dish with baking spray. Set aside.
  2. 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.
  3. 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).
  4. Pour can of sweetened condensed milk 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.
  5. Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 235Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 78mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 3g

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