coconut poke cake

This Coconut Sheet Cake recipe is so easy to make using boxed cake mix. It&#x27;s a moist and flavorful sheet cake recipe that is ready in just a few minutes!

Coconut Sheet Cake

(18.25 oz) Betty Crocker white cake mix (plus ingredients needed to bake cake)

sweetened condensed milk

can cream of coconut (like Coco Lopez)

tub Cool Whip

Shredded Coconut, toasted

My Mom&#039;s Best Ever Coconut Cake is a decadent poke cake topped with whipped cream and coconut. My family fights over the last slice every time I make it!

Mom's Best Ever Coconut Cake

all-purpose flour

baking powder

salt

shortening

coconut oil

sugar

vanilla

coconut extract

water

cream of tartar

evaporated milk

heavy cream

coconut

Preheat oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking dish.

In a medium bowl, sift together flour, baking powder, and salt; set aside.

In a medium bowl, beat egg whites and cream of tartar until stiff peaks form; set aside.

In a large bowl, cream together shortening and sugar. Beat in vanilla and coconut extract.

Add flour mixture to sugar mixture, alternating with water, beginning and ending with dry ingredients. Fold egg whites into the batter until just combined.

Pour batter into prepared baking dish, and spread evenly.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the pan (about 1 hour).

Poke holes in the cake’s surface using the back end of a wooden spoon.

Whisk together the evaporated milk and sweetened condensed milk. Pour the milk mixture all over your cake so it gets into all the holes you just made.

Cake

Beat together whipping cream, sugar, coconut extract, and vanilla until stiff peaks form.

Spread whipped cream over the entire cake and out to the edges of the pan. Sprinkle top of cake with shredded coconut. Cover and keep refrigerated until ready to serve. When you&#039;re ready to eat, cut the cake into 12 slices and enjoy!

Topping

https://content.jwplatform.com/videos/f0nj2O4z.mp4

My Mom’s Best Ever Coconut Cake is dessert heaven! Creamy, dreamy, tender cake topped with whipped cream is so easy to make and is loaded with coconut flavor!

Coconut Poke Cake is a must-try for coconut lovers—it&#039;s moist and tender with tons of coconut flavor.

Coconut Poke Cake

white cake mix (made according to package directions)

(15 coconut

(14 oz) can sweetened condensed milk

(8 oz) container whipped topping

coconut, (sweetened

Preheat oven to 350°F. Prepare cake according to package directions, and bake in a greased 13x9 inch baking dish.

While the cake is baking, whisk together the cream of coconut and sweetened condensed milk.

While the cake is still warm from the oven, use a skewer, drinking straw, or fork to poke holes in the cake about 1 inch apart.

Pour the milk mixture over the top. Refrigerate until cool, about 1–2 hours.

Spread whipped topping over the top and sprinkle with coconut. Refrigerate until ready to serve.

Store cake in the refrigerator.

This Coconut Cream Poke Cake is a coconut lover&#x27;s heaven! White cake is soaked with coconut cream, then topped with cool whip and shredded coconut in this easy poke cake recipe. Perfect for those summer potlucks!

Coconut Cream Poke Cake

white cake mix

milk

unsalted butter, softened

eggs

(15 ounce) cream of coconut

whipped topping, thawed

coconut (toasted optional)

Preheat oven to 350 degree F. Spray a...

Preheat oven to 350 degree F. Spray a glass 13x9 baking dish with baking spray. Set aside.

In a large mixing bowl, beat cake mix...

In a large mixing bowl, beat cake mix with milk, butter and eggs on low speed until moistened. Beat for 2-3 minutes on medium speed until well blended, scraping down the sides of the bowl as necessary.

Pour cake batter into prepared baking dish. Bake...

Pour cake batter into prepared baking dish. Bake for 36-40 minutes. Remove from oven and immediately poke holes all over the cake, using a wooden skewer (or fork, or handle of a wooden spoon).

Pour can of cream of coconut slowly over...

Pour can of cream of coconut slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with foil and refrigerate for 4 hours, until completely chilled.

Top cake with thawed whipped topping. Sprinkle coconut...

Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!

Easy coconut poke cake starts with a cake mix, doctored up with coconut milk, coconut oil, and coconut extract. Pour cream of coconut all over the cake while it is warm so it can soak in, and then frosted with coconut whipped cream and toasted coconut. Easily made gluten-free, dairy free, and vegan.

Sweetened Shredded Coconut

coconut milk

coconut oil,

Coconut Extract

vanilla extract

Heavy Whipping Cream

Coconut Milk, Canned

Powdered Sugar

Cream of Coconut

Mix the cake mix according to the package...

Mix the cake mix according to the package directions. Use canned coconut milk instead of the milk or water, and using coconut oil instead of the oil or butter, if you like. Add the shredded coconut.

Bake according to the package directions in a...

Bake according to the package directions in a 9x13-inch baking dish.

Once the cake is baked and cooled, poke...

Once the cake is baked and cooled, poke holes in it about 1 inch apart using the handle of a wooden spoon.

Mix together the cream of coconut and the...

Mix together the cream of coconut and the coconut milk and pour evenly over the cake into the holes.

Whip the whipping cream to medium peaks, add...

Whip the whipping cream to medium peaks, add the coconut milk and powdered sugar, and whip until combined. Frost the entire cake with the whipped cream.

Toast the 1 1/2 cups shredded coconut at...

Toast the 1 1/2 cups shredded coconut at 400°F for 5-8 minutes or until it is just starting to turn golden brown. Top the cake with the toasted coconut.

Learn how to prepare this delicious Coconut Poke Cake recipe here with us. It is very easy and everyone loves it.

Box White Cake Mix Made According To The Package

Oz. Can Sweetened Condensed Milk

Tub Of Cool Whip Thawed

Can Of Coconut Cream

Oz. Coconut Flakes (Shredded)

Mix and bake the cake according to the instructions on the package.

While the cake is baking, mix together the coconut cream and the condensed milk in a bowl.

When the cake is still hot, poke holes in the top of it using a skewer or butter knife.

Pour the milk mixture over the cake, and allow it to soak in as the cake cools.

When the cake has cooled, top with the Cool Whip and serve.

Enjoy!

Top 6 coconut poke cake recipes from across the web

The most viewed coconut poke cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut Sheet Cake

Mom's Best Ever Coconut Cake

Coconut Poke Cake

Coconut Cream Poke Cake

Coconut Poke Cake

Coconut Poke Cake

Top 6 coconut poke cake recipes from across the web

The most viewed coconut poke cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Sheet Cake

Mom's Best Ever Coconut Cake

Coconut Poke Cake

Coconut Cream Poke Cake

Coconut Poke Cake

Coconut Poke Cake

The most viewed coconut poke cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine