Coconut Poke Cake

    (66)
    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:
    (66)

    Reviews in English (57)

    by
    1

    I'm not much for coconut, but this cake is good. I want to let others know, however, that most cake mixes on the market today are no longer 18.25 ounces; they've shaved off anywhere from 2-3 ounces to save themselves some money on production costs, etc., and boost their profits at the same time. Adjust the recipe accordingly.  -  22 Jun 2018  (Review from Allrecipes USA and Canada)

    by
    0

    Wonderful! Everyone loved it. I like that it is a simple, easy recipe with big results. The only change I made was to use homemade whipping cream rather than the store bought frozen stuff. Taking into consideration the other reviewers comments of excessive sweetness, I made my whipping cream light on the sweetness to balance the cake. This recipe is going in the permanent file!  -  02 Jul 2018  (Review from Allrecipes USA and Canada)

    by
    0

    Delicious & light coconut cake. I did however add 1 tsp coconut extract to cake & substituted coconut milk mixed with about 1/2 cup powdered sugar since my local grocery was out of cream on coconut. I also toasted the coconut & only used about 2/3 of an 8 oz bag. It turned out just right for my taste...not too sweet  -  01 Jul 2018  (Review from Allrecipes USA and Canada)