Coconut Cream Poke Cake
The recipe Coconut Cream Poke Cake can be made in roughly 45 minutes. One portion of this dish contains roughly 3g of protein, 18g of fat, and a total of 435 calories. For 62 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Dessert Now Dinner Later has 1765 fans. If you have white cake mix, cream of coconut, nonfat cool whip, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Try Coconut Cream Poke Cake, Cream of Coconut Poke Cake, and Coconut Cream Poke Cake for similar recipes.
Servings: 12
Ingredients:
2 cups of coconut flakes, toasted (directions below)
1 (15oz) can Cream of Coconut (Not to be confused with coconut milk! Find this in the aisle with the alcoholic mixers.)
1 (8oz) tub light cool whip
1 box white cake mix (I love Duncan Hines Classic White Cake Mix)
Equipment:
baking sheet
microwave
oven
frying pan
whisk
Cooking instruction summary:
Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes. Allow cake to cool to room temperature.Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.Using a fork, poke holes all over the top of the cooled cake. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.Frost the cake with cool whip and sprinkle the top with the toasted coconut. Cut and serve immediately. Keep leftovers refrigerated.
Step by step:
1. Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes. Allow cake to cool to room temperature.Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.Using a fork, poke holes all over the top of the cooled cake. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave.
2. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.Frost the cake with cool whip and sprinkle the top with the toasted coconut.
3. Cut and serve immediately. Keep leftovers refrigerated.
Nutrition Information:
covered percent of daily need
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Coconut Cream Poke Cake
