This coconut poke cake is simple to make with white cake soaked in sweet, creamy coconut milk and smothered in whipped topping and crispy flaked coconut — a real treat for those who love coconut!
Ingredients
- 1 package white cake mix , 15.25 ounce
- 1 can cream of coconut , 14 ounce
- 1 can sweetened condensed milk , 14 ounce
- 1 package frozen whipped topping , 16 ounce
- 1 package flaked coconut , 8 ounce
Instructions
-
1
Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
-
2
While cake is still hot, poke holes with a fork all over the top.
-
3
Mix cream of coconut and sweetened condensed milk together in a bowl.
-
4
Pour over the top of hot cake. Let cake cool completely.
-
5
Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
-
6
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Thai Chicken Larb
I love chicken larb in Thai restaurants and wanted to make it at home. This version turned out to be delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge.
Slow Cooker Butter Chicken
It's easy to prep this butter chicken in the slow cooker in the morning to come home to the wonderful aroma of warm Indian spices... I love it and it's one of my favorite Indian dishes! Serve with basmati rice and warm naan bread.
Banh-Mi Style Vietnamese Baguette
These are by far the best sandwiches to serve your guests and yourself! The ingredients are fresh, delicious, popular and fills your mouth with marinated joy. You can usually find the high-caloric sandwich (variety of meat on mayonnaise) in your local Vietnamese baguette shop but here is a hearty Vegetarian version (if you do not use fish sauce) using portabello mushrooms.