Ingredients for Cream Of Coconut Poke Cake
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How to Make Cream Of Coconut Poke Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine one box (15.25 oz) of your favorite cake mix (yellow, white, or coconut), 3 large eggs, and 1/3 cup vegetable oil. Mix according to cake mix instructions.
- Stir in 1/2 to 1 cup of sweetened shredded coconut flakes.
- Pour batter into a greased 9x13 inch baking pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- While the cake is still warm, poke holes all over the top using a fork or the handle of a wooden spoon.
- Shake a 13.5 oz can of cream of coconut well to combine the coconut cream and liquid. You may need to stir it with a spoon.
- Slowly pour the entire can of cream of coconut evenly over the warm cake, ensuring all holes are filled and the edges are coated.
- Let the cake sit at room temperature for at least 2 hours, or preferably overnight, to allow it to fully absorb the cream of coconut.
- Top with 8 oz of whipped topping (Cool Whip or similar).
- Sprinkle with remaining shredded coconut (about 1/4 cup). Optional: tint the coconut with food coloring for a festive touch.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
52g
Fat
76g
Carbs
4g