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Mouth-watering Coconut Poke Cake

by Rebecca July 3, 2019

“This mouth-watering coconut poke cake is so moist, and it’s topped with coconut cream, whipped cream frosting and sweetened coconut. White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.”

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Prep: 30 m Cook: 1 h Ready In 2 h

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MOUTH-WATERING COCONUT POKE CAKE

To make this Mouth-watering Coconut Poke Cake, You’ll need the following Ingredients:

Ingredients:

1 (18.25 ounces) package white cake mix

1 (14 ounces) can cream of coconut

1 (14 ounces) can sweeten condensed milk

1 (16 ounces) package frozen whipped topping, thawed

1 (8 ounces) package flaked coconut

Directions:

1. Prepare and bake white cake mix according to package directions. Remove cake from the oven. While still hot, using a utility fork, poke holes all over the top of the cake.

2. 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.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Mouth-watering Coconut Poke Cake

Mouth-watering Coconut Poke Cake

"This mouth-watering coconut poke cake is so moist, and it's topped with coconut cream, whipped cream frosting and sweetened coconut. White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth."

  • 1 (18.25 ounces) package white cake mix
  • 1 (14 ounces) can cream of coconut
  • 1 (14 ounces) can sweeten condensed milk
  • 1 (16 ounces) package frozen whipped topping, thawed
  • 1 (8 ounces) package flaked coconut
  1. Prepare and bake white cake mix according to package directions. Remove cake from the oven. While still hot, using a utility fork, poke holes all over the top of the cake.

  2. 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.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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