Coconut Poke Cake

Coconut Poke Cake

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 8

    • Ingredients

  • 1 (18 1/4 ounce) packages white cake mix
  • 3egg whites( or as called for by your cake mix)
  • 1/3 cupoil( or as called for by your cake mix)
  • 1 1/3 cupswater( or as called for by your cake mix)
  • 1/2 teaspoonalmond flavoring
  • 1 (14ounce) cans cream of coconut
  • 1 (14ounce) cans sweetened condensed milk
  • 1 (16ounce) packages frozen whipped topping, thawed
  • 1 (8ounce) packages flaked coconut

    • Directions

  • 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.

    • Reviews

  • “I changed it up a bit by using a devil’s food cake mix and toasted the coconut flakes for the top; kept everything else the same.Very easy and great if you need a real sweet fix!”

  • “Be careful — this cake is SUPER SWEET.Even without the topping, it was too much sugar overload for me.I’m giving it a 4-star rating though because it is good and very moist, but just way too sweet for my taste.If I make it again, I will use coconut milk in place of the cream of coconut.Maybe that will cut down a little on the sweetness.”

  • “This cake is fantastic.The flavor is wonderful and it is very easy to make.”

  • “What a rich, moist, easy coconut-y dessert!I used a white Duncan Hines cake mix and subbed coconut extract for the almond. Also added a drop or two of coconut extract to the milk/creme of coconut mixture. ALSO added a drop of coconut and vanilla to the cool whip. Omitted the actual coconut because I had none at the house at the time.Divine!!!!!”

  • “Thank you, thank you, for posting this.I had it in the past and lost it, and the dear great-aunt I got it from is now suffering from alzheimers and I couldn’t ask her for it again.It is such a yummy cake, and being in the fridge is a great summer treat.”

  • “I love this recipe. The one suggestion I have is to mix half of the can of cream of coconut into the whipped topping. It makes the frosting have the most wonderful coconut flavor!”

  • “This is one of my favorite cakes because it’s so great and easy to make. I dont like the texture of coconut flakes so I chose to not add those to the top and it was amazing. Everyone loved it and I had none left after dinner because friends wanted pieces to go!”

  • “This is amazing. I couldn’t find cream of coconut so I used coconut milk. Still perfect!”

  • “I made this cake for my crew of 9 men and it didn’t last 24 hours. This thing is SO good, it is easy, pretty and impressive! YUM! YUM! YUM!”

  • “Made this cake….yum, yum, yum!!The only thing I did different is add coconut rum after the cream and milk (I did let it cool first before pouring the rum).It was so good and light!!Will make this again…!!!!”

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