Coconut Cream Poke Cake

Coconut Cream Poke Cake starts with a boxed cake mix and is covered with a creamy and sweet cream of coconut filling and a coconut topping!

COCONUT CREAM POKE CAKE

Coconut Cream Poke Cake starts with a boxed cake mix and is covered with a creamy and sweet cream of coconut filling and a coconut topping! It’s another one of those easy cakes to make but tastes outta-this-world good. It’s cake that is similar to the PINA COLADA POKE CAKE.

EASY AND SO DELICIOUS!

Last year my Mom really wanted some PIG PICKIN’ CAKE to celebrate her special day. And because she loves those tropical flavors so much, I decided to make her a Coconut Cream Poke Cake this year. The cake is so moist and has such a great creamy, coconut flavor that I think even folks who are not coconut lovers will fall in love with this one!

INGREDIENTS NEEDED:

white cake mix

ingredients needed to make cake (egg whites, oil & water)

cream of coconut

whipped topping (COOL WHIP)

sweetened flaked coconut

Cook’s Tip: You want to use Cream of Coconut – not coconut milk. Cream of Coconut can usually be found in the alcohol aisle of your grocery store. It tends to be near all the margarita mixes. 

STEP-BY-STEP INSTRUCTIONS TO MAKE COCONUT CREAM POKE CAKE:

Prepare and bake white cake mix according to package directions for a 9×13 pan. Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.

Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.

Make sure you evenly coat the whole cake and spread it around so it will soak in. Let cake cool completely then frost with whipped topping.

Then top with flaked coconut. If you like you can toast your coconut first but we prefer it untoasted.

Keep cake refrigerated. I think this cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.

Ingredients

• 1 box white cake mix
• ingredients needed to make cake: egg whites, oil and water)
• 1 (15 oz) can cream of coconut
• 1 (8 oz) container COOL WHIP thawed
• 1 (8 oz) package sweetened flaked coconut

Instructions

• Prepare and bake white cake mix according to package directions for a 9 x 13 pan.
• Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
• Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
• Evenly coat the whole cake and spread it around so it will soak in.
• Let cake cool completely then frost with whipped topping.
• Then top with flaked coconut.