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Coconut Poke Cake

Coconut Poke Cake

Coconut Poke Cake is the creamy, dreamy dessert that’s pure comfort in every bite. With a moist cake soaked in sweet coconut cream and topped with fluffy whipped topping and toasted coconut, it’s the easy, crowd-pleasing treat you’ll want to make on repeat. If you’re craving a no-fail recipe that delivers big flavor with minimal effort, this one’s a keeper.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 26 minutes

Total Time: 36 minutes

Servings: 12 Servings

Calories: 313 kcal per serving

Ingredients

  • 18 ounces - white cake mix
  • 2 teaspoons - coconut extract
  • 5 ⅓ ounces - cream of coconut
  • 8 ounces - frozen whipped topping
  • 1 cup - sweetened coconut flakes

Instructions

  1. Prepare cake according to the package directions and stir in 1 teaspoon of coconut extract.
  2. Bake in a 13×9 baking dish according to package directions.
  3. Remove cake from the oven, and while still hot, poke holes all over the top using a fork.
  4. Pour the cream of coconut over top of the hot cake.
  5. Cool cake completely.
  6. While cake is cooling, stir thawed whipped topping with remaining teaspoon of coconut extract.
  7. Spread whipped topping mixture over the cooled cake.
  8. Top with flaked coconut.
  9. Refrigerate for one hour before serving.

Nutrition

Energy: 313 kcal | Total Fat: 17 g | Saturated: 12 g | Trans: 0 g | Unsaturated: 3 g | Cholesterol: 0 mg | Total Carbs: 38 g | Fiber: 3 g | Sugars: 23 g | Proteins: 3 g | Sodium: 253 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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