Southern Coconut Poke Cake

Name: Southern Coconut Poke Cake
Prep time: 10 min
Cook time: 35 min
Total time: 3 h 45 min
Yield: 20 to 24 servings
Ingredients: 1 box white cake mix, prepared and left in 9 x 13 inch pan; 1 can coconut cream, such as Coco Casa or other sweet cream of coconut product; 1 can sweetened condensed milk; 1 tub whipped topping; 3 1/2 ounces shredded sweetened coconut, about 1 1/3 cups

3h 45m

Prep10 min

Cook35 min

Additional3h

Total3h 45m

The Spruce Eats

Ingredients

1 box white cake mix, prepared and left in 9 x 13 inch pan
1 can coconut cream, such as Coco Casa or other sweet cream of coconut product
1 can sweetened condensed milk
1 tub whipped topping
3 1/2 ounces shredded sweetened coconut, about 1 1/3 cups

Instructions

5 steps

Gather the ingredients.

Right after you take the cake out of the oven, poke holes all over it using a toothpick or a skewer.

In a bowl, combine Coco Casa (or another cream of coconut) and 1 can of sweetened condensed milk.

Pour over the cake.

When the cake is completely cool, spread the whipped topping over top (if you prefer a thinner whipped topping layer, do not use the entire container) and sprinkle with coconut. Cover the cake and refrigerate until it is thoroughly chilled before serving.

Progress

0 / 5 steps