Coconut Poke Cake

    (14)
    2 hours

    White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.


    1 person made this

    Ingredients
    Serves: 24 

    • Cake
    • 1 packet white cake mix (or sponge cake mix)
    • Glaze
    • 1 (400g) tin coconut cream
    • 1 (400g) tin sweetened condensed milk
    • To Serve
    • 1 packet frozen whipped topping, thawed
    • 225g flaked coconut

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:30min  ›  Ready in:2hours 

    1. Cake: 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.
    2. Glaze: Mix the coconut cream and sweetened condensed milk together.
    3. To Serve: 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.
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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (11)

    by
    0

    I love this cake ! It's always the first to get eaten! So easy too!  -  06 Jun 2017  (Review from Allrecipes USA and Canada)

    by
    0

    Note that the ingredient list does not include the extra ingredients called for by the cake mix. So, when shopping for the cake mix, be sure to review its directions so you'll have the right ingredients on hand. Different brands of cake mix will usually indicate that you need to add vegetable oil and either egg whites or whole eggs, plus water. EVOO works well instead of vegetable oil. And coconut milk (not coconut cream) can be substituted for the water if you want to go all in on coconut flavor! And, yes, a cup of coconut flakes mixed into the cake mix helps, too! You might add an extra egg or two for additional loft and structure.  -  02 Jun 2017  (Review from Allrecipes USA and Canada)

    by
    0

    Very moist and flavorful, easy cake to make. Could not find coconut cream at my store, so I simmered about 3 cups of sweetened coconut in a cup or so of water for about 30 minutes. Then I strained it into a measuring cup and the cream separated from the remaining water. It worked fine even thought I didn't have quite as much as I needed.  -  01 Jun 2017  (Review from Allrecipes USA and Canada)

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