Ingredients for Coconut Poke Cake
- 1 box (15.25 oz) white cake mix
- Egg Whites
- Oil
- Water
- Almond Flavoring
- 1 (13.5 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
- Frozen Whipped Topping
- ½ cup flaked coconut
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How to Make Coconut Poke Cake
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan.
- Prepare one box (15.25 oz) of white cake mix according to package directions. Pour batter into prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove cake from oven and let cool for 10 minutes.
- While cake is still warm, use a utility fork to poke holes all over the top of the cake.
- In a medium bowl, whisk together 1 (13.5 oz) can of cream of coconut and 1 (14 oz) can of sweetened condensed milk until smooth.
- Gently pour the coconut mixture evenly over the warm cake, allowing it to soak into the holes.
- Let the cake cool completely at room temperature (about 30-45 minutes).
- Once cooled, frost the cake with 8 oz of whipped topping.
- Garnish with ½ cup of flaked coconut.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
447g
Fat
162g
Carbs
44g
