Coconut Cream Poke Cake
Moist delicious white cake drenched in sweetened coconut milk, topped with whipped topping and coconut flakes makes up this decadent Coconut Cream Poke Cake!
Servings: 12
Ingredients
- 1 box white cake mix and ingredients (Mine used 3 Eggs, 1 cup water, 1/4 cup water)
- 15 ounce can coconut milk
- 14 ounce can sweetened condensed milk
- 16 ounces whipped topping
- 7 ounces coconut flakes
Instructions
- Mix and bake cake mix according to directions on the box.
- In a bowl or large measuring cup mix coconut milk and sweetened condensed milk.
- Once done, take cake out of oven and while warm poke holes with the end of a wooden measuring spoon or fork. Pour on coconut milk mixture. Let cool completely.
- Spread on whipped topping and the sprinkle coconut flakes on top.
- Refrigerate for 2 hours and serve.
Notes
Store in the refrigerator.
Nutrition
Serving: 11 serving | Calories: 430kcal | Carbohydrates: 46g | Protein: 6g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 138mg | Fiber: 2g | Sugar: 41g
Find it online:
www.soulfullymade.com/coconut-cream-poke-cake/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/coconut-cream-poke-cake/