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Best Coconut Poke Cake
Prep Time
10
minutes
mins
Cook Time
26
minutes
mins
Total Time
36
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Ingredients
▢
1
Boxed white cake mix (18 oz)
-
plus ingredients to make cake
▢
2
teaspoons
Coconut extract
-
divided
▢
5.4
oz
Cream of coconut
▢
8
oz
Frozen whipped topping
-
thawed
▢
1
cup
Sweetened flaked coconut
Instructions
Prepare cake according to the package directions and stir in 1 teaspoon of coconut extract.
Bake in a 13x9 baking dish according to package directions.
Remove cake from the oven, and while still hot, poke holes all over the top using a fork.
Pour the Cream of Coconut over top of the hot cake.
Cool cake completely.
While cake is cooling, stir thawed whipped topping with remaining teaspoon of coconut extract.
Spread whipped topping mixture over the cooled cake.
Top with flaked coconut.
Refrigerate for one hour before serving.
Notes
Toast :
To give a nutty flavor try toasted coconut.
Sweeten:
A little sweetened condensed milk with your coconut milk
Drizzle:
Decorate with a little melted dark chocolate and caramel sauce on top of the cale and make a little samoa cake.
Coconut Cake: F
or the true coconut lover use a coconut cake mix instead of a white cake mix.
Cream Cheese Icing:
Replace the whipped cream with a cream cheese icing.