Coconut Poke Cake
Coconut Poke Cake is a delicious dessert featuring a sweet cream filling and topped with whipped cream and coconut, perfect for a crowd.
Equipment
- Baking Dish
- Mixing Bowl
- wooden skewer
Ingredients
Cake Ingredients
- 16.25 ounces white cake mix like Betty Crocker Super Moist White Cake Mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
Coconut Cream Topping
- 15 ounces cream of coconut
- 14 ounces sweetened condensed milk
- ½ cup sour cream light or regular
Whipped Topping Layer
- 8 ounces frozen whipped topping like Cool Whip, thawed
- 1 cup sweetened shredded coconut
Instructions
Preparation Instructions
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
- Prepare the cake as instructed on the box mix using whole eggs (not egg whites), water, and vegetable oil. Bake in the prepared baking dish for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Meanwhile, in a small bowl, combine the cream of coconut, sweetened condensed milk, and sour cream.
- Remove the cake from the oven. Using a wooden skewer, pierce all over the top of the cake to within 1-inch of the edge. Spoon the cream of coconut mixture evenly over the cake, spreading it gently with the back of a spoon to fill the holes. Cool completely. At this point, the cake can be covered and refrigerated overnight, if desired.
- When ready to serve, spread whipped topping over the cake and sprinkle with the shredded coconut.
Nutrition
Serving: 1sliceCalories: 411kcalCarbohydrates: 66gProtein: 6gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 49mgSodium: 309mgPotassium: 183mgFiber: 2gSugar: 52gVitamin A: 161IUVitamin C: 1mgCalcium: 171mgIron: 1mg
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