Coconut Poke Cake
photo by Lynn in MA
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (18 1/4 ounce) package white cake mix
- 3 egg whites (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1⁄2 teaspoon almond flavoring
- 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 according to package directions.
- Remove cake from oven.
- While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together.
- Pour over the top of the still hot cake.
- Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
- Keep cake refrigerated.
- Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
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Reviews
-
This was great. It was very sweet. I think I am going to either use half regular milk or coconut milk to replace some of the sweetened condensed milk. I served it the same day I made it. There were a few left overs. The next day it was better. It was a little more solid and didn't fall apart when I took it out of the pan.
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Be careful -- this cake is SUPER SWEET. Even without the topping, it was too much sugar overload for me. I'm giving it a 4-star rating though because it is good and very moist, but just way too sweet for my taste. If I make it again, I will use coconut milk in place of the cream of coconut. Maybe that will cut down a little on the sweetness.
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What a rich, moist, easy coconut-y dessert! I used a white Duncan Hines cake mix and subbed coconut extract for the almond. Also added a drop or two of coconut extract to the milk/creme of coconut mixture. ALSO added a drop of coconut and vanilla to the cool whip. Omitted the actual coconut because I had none at the house at the time. Divine!!!!!
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Tweaks
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Be careful -- this cake is SUPER SWEET. Even without the topping, it was too much sugar overload for me. I'm giving it a 4-star rating though because it is good and very moist, but just way too sweet for my taste. If I make it again, I will use coconut milk in place of the cream of coconut. Maybe that will cut down a little on the sweetness.
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What a rich, moist, easy coconut-y dessert! I used a white Duncan Hines cake mix and subbed coconut extract for the almond. Also added a drop or two of coconut extract to the milk/creme of coconut mixture. ALSO added a drop of coconut and vanilla to the cool whip. Omitted the actual coconut because I had none at the house at the time. Divine!!!!!
RECIPE SUBMITTED BY
Debe6496
United States
OK....so it's not a picture of me....these 3 beauties are my babies...and I look just like THEM!
If I'm not working to save up for these weddings, I'm outdoors.....and if the weather is bad; I'm indoors cooking!
Such is life........