Heavenly Coconut Poke Cake

I love, love, love coconut. This heavenly coconut poke cake is so delicious, though a little rich. I thought it would be such a fun Easter dessert. I decided to toast the coconut to top it and it turned out more delicious than when I haven’t toasted it. You could dye the coconut green and make it “grass”, add some peeps or jelly beans to make a festive easter scene.

Bake 1 white cake mix according to package instructions.

As soon as you remove your cake from the oven, mix together 1 can of sweetened condensed milk and 1 can cream of coconut. This is NOT coconut milk. Cream of coconut is found in the alcoholic drink mixers section of your grocery store. I have seen it in cans as well as squeeze bottles. You need 15 oz. if you can only find a squeeze bottle that comes in a larger quantity.

Use a straw or the back of a wooden spoon to poke holes throughout the entire cake. Be careful not to poke through all the way to the bottom. I have also found that my personal preference is to poke a lot of really close holes. I love having the cream of coconut mixture go all throughout the cake.

Poke 1

 

Pour the mixture of sweetened condensed milk and cream of coconut on top of your cake. You may need to spread it around a little. Be careful as you are pouring not to just dump it on, especially around the edges.

Poke 2

As the cake is cooling and absorbing all of the deliciousness you spread on top, toast your coconut. To toast coconut, place desired amount (I went with the whole 2.5 cups in the bag) in a medium skillet. Heat over medium-high heat, stirring frequently, until desired brownness has been achieved. This does not take long and adds a nice crunch and nuttiness to the coconut.

Toasted Coconut

After the cake has cooled, top with 1 8-oz. container of Cool whip or whip of 1 c. of whipped cream. I prefer Cool Whip since the cake is already very rich, but I also have family members who prefer whipped cream. Sprinkle with toasted coconut. Store in the refrigerator.

Heavenly Coconut Poke Cake

Heavenly Coconut Poke Cake

Ingredients

  • 1 white cake, prepared according to box instructions
  • 1 15-oz. can cream of coconut
  • 1 14.5-oz. can sweetened condensed milk
  • 1 8-oz. container Cool Whip
  • 1 bag sweetened coconut, toasted (see instructions)

Instructions

  1. Bake 1 white cake mix, prepared according to package instructions.
  2. As soon as you remove your cake from the oven, mix together 1 can of sweetened condensed milk and 1 can cream of coconut. This is NOT coconut milk. Cream of coconut is found in the alcoholic drink mixers section of your grocery store. I have seen it in cans as well as squeeze bottles. You need 15 oz. if you can only find a squeeze bottle that comes in a larger quantity.
  3. Use a straw or the back of a wooden spoon to poke holes throughout the entire cake. Be careful not to poke through all the way to the bottom. I have also found that my personal preference is to poke a lot of really close holes. I love having the cream of coconut mixture go all throughout the cake.
  4. Pour the mixture of sweetened condensed milk and cream of coconut on top of your cake. You may need to spread it around a little. Be careful as you are pouring not to just dump it on, especially around the edges. 
  5. As the cake is cooling and absorbing all of the deliciousness you spread on top, toast your coconut. To toast coconut, place desired amount (I went with the whole 2.5 cups in the bag) in a medium skillet. Heat over medium-high heat, stirring frequently, until desired brownness has been achieved. This does not take long and adds a nice crunch and nuttiness to the coconut.
  6. After the cake has cooled, top with 1 8-oz. container of Cool whip or whip of 1 c. of whipped cream. I prefer Cool Whip since the cake is already very rich, but I also have family members who prefer whipped cream. Sprinkle with toasted coconut. Store in the refrigerator.
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