Coconut Poke Cake

This coconut poke cake is simple to make with white cake soaked in sweet, creamy coconut milk and smothered in whipped topping and crispy flaked coconut — a real treat for those who love coconut!

Prep Time:

30 mins

Cook Time:

1 hr

Additional Time:

30 mins

Total Time:

2 hrs

Servings:

Yield:

1 (9x13-inch) cake

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 24 servings

1 (15.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Directions

Prepare and bake white cake mix in a 9x13-inch dish according to package directions.

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While cake is still hot, poke holes with a fork all over the top.

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Mix cream of coconut and sweetened condensed milk together in a bowl.

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Pour over the top of hot cake. Let cake cool completely.

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Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.

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Enjoy!

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Nutrition Facts (per serving)

297	Calories
14g	Fat
40g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 297
% Daily Value *
Total Fat 14g	18%
Saturated Fat 11g	55%
Cholesterol 8mg	3%
Sodium 124mg	5%
Total Carbohydrate 40g	15%
Dietary Fiber 1g	4%
Total Sugars 35g
Protein 3g	7%
Vitamin C 1mg	1%
Calcium 89mg	7%
Iron 0mg	3%
Potassium 154mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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