Coconut Poke Cake
A sweetened light white cake poked with extra coconut cream topped with fluffy whipped topping and toasted coconut flakes.
Servings: 24
Calories: 5557kcal
Equipment
- 3-quart casserole dish (13" x 9")
- Baking sheet
Ingredients
- 1 box packaged white cake mix
- 3 large eggs
- 1/4 cup vegetable oil
- 1 cup water
- 16 ounces frozen whipped topping, thawed
- 13.6 ounces cream of coconut
- 14 ounces sweetened condensed milk
- 8 ounces flaked coconut
Instructions
- Preheat oven according to directions on package.
- Grease the bottom and sides of a 3-quart glass casserole dish and lightly flour.
- Make the cake batter according to directions on box.
- Pour prepared cake batter into the casserole dish. and bake according to directions.
- When cake is finished, remove from oven and poke with holes with the base of a wooden spoon.
- Mix cream of coconut and sweetened condensed milk together. Pour over top of the still-hot cake.
- Let cake cool completely.
- While cake is cooling, set oven to 350 degrees Fahrenheit. Place shredded coconut on a baking sheet in a thin layer and toast for about 10 minutes, watching closely in case it toasts faster. Remove when lightly toasted and golden and set aside.
- When cake is completely cooled, frost the top with the thawed whip topping and sprinkle the toasted coconut evenly over the whole cake. Serve immediately and refrigerate any leftovers.
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Nutrition
Calories: 5557kcal | Carbohydrates: 849g | Protein: 76g | Fat: 215g | Saturated Fat: 141g | Polyunsaturated Fat: 66g | Cholesterol: 144mg | Sodium: 4956mg | Fiber: 27g | Sugar: 692g