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–+ servings
Coconut Poke Cake Recipe

Coconut Poke Cake Recipe: A Slice of Tropical Paradise

Enjoy this Coconut Poke Cake Recipe, a delightful dessert with moist layers soaked in creamy coconut goodness.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White or Vanilla Cake Mix A butter or yellow cake mix adds richer flavor
  • 3 large Eggs Follow the cake mix box instructions
  • 1/2 cup Vegetable Oil Melted butter can be used for decadence
  • 1 cup Water Always follow the box instructions for best results
For the Coconut Soak
  • 1 can Sweetened Condensed Milk Do not substitute with coconut milk
  • 1 cup Cream of Coconut Coco Lopez works best for authentic flavor
For Topping
  • 1 container Whipped Topping Homemade stabilized whipped cream recommended
  • 1 cup Sweetened Shredded Coconut Toast for enhanced flavor

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • whisk
  • Spatula
  • toaster

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish with nonstick spray.
  2. In a large mixing bowl, combine the white or vanilla cake mix, eggs, vegetable oil, and water according to package instructions. Mix until smooth.
  3. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes until a toothpick comes out clean.
  4. Let the cake cool for 10-15 minutes, then poke holes in the surface about an inch apart.
  5. In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until smooth.
  6. Pour the coconut mixture evenly over the warm cake, ensuring it seeps into the holes.
  7. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  8. Spread a layer of whipped topping over the cake after chilling.
  9. Toast the sweetened shredded coconut in a skillet over medium heat until golden brown, then sprinkle on top.
  10. Slice the cake into squares and serve chilled.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

For best results, use cream of coconut instead of coconut milk, and aim for about an inch spacing when poking holes in the cake.

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