Coconut Cream Poke Cake
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Coconut Cream Poke Cake using Box Cake Mix
Equipment
- 9 x 13 baking dish
Ingredients
- 1 (15.25oz) box yellow cake mix
- ingredients on back of cake mix box
- 1 (15oz) can coconut cream
- 1 (14oz) can sweetened condensed milk
- 1 (8oz) container cool whip
- 1 large bag sweetened coconut flakes
Instructions
- Bake cake per instructions on back of cake mix box for a 9 x 13 baking dish.
- (For a bakery style cake, I substituted milk for the water and melted butter for the oil.)
- When cake is done, while still hot, poke holes all over cake (a lot of holes). Make sure fork goes about 3/4 of the way through the cake, you don't want to poke holes through to the bottom.
- Mix together the coconut cream and sweetened condensed milk. (NOTE: the coconut cream may come out of the can as a solid on top and liquid on bottom. That is fine. just blend really good in the bowl before mixing in the milk.
- Slowly pour the liquid over the cake, even spooning it on and pushing liquid as much as possible into the holes. Cool cake completely before icing the cake.
- Once cake is cool you can frost with cool whip and sprinkle as much coconut flakes onto cool whip and push into the cool whip to hold flakes.
- Cake should be refrigerated. Enjoy.