Best Coconut Cream Poke Cake Recipes

Cream of Coconut Poke Cake image

Provided by cajunhippiegirl

Categories Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 6

1 (18 ounce) box coconut cake mix
1/3 cup oil
3 eggs
1 (14 ounce) can cream of coconut, Coco Lopez
1 (8 ounce) container Cool Whip
2 cups shredded coconut

Steps:

Preheat oven to 350 (or as Directed on Cake Mix).
Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
Pour batter into a 9 x 13 baking pan.
Bake Cake according to instructions on box, or until it passes the toothpick test.
Remove cake from oven, and give it just a few minutes to cool a little.
While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
Ice with Cool Whip and then put remaining coconut on top.
If you want you can tint the coconut on top with food coloring for any holiday.

Coconut Cream Poke Cake Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 10

1 (16.5 oz) box Duncan Hines Classic White Cake mix
1 small (4 servings size) box vanilla instant pudding mix
3 extra-large eggs
1/2 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
3/4 cup (half of 15 oz can) cream of coconut
2/3 cup (half of 14 oz can) sweetened condensed milk
8 - 12 ozs. Extra Creamy Cool Whip
1 (6 oz) package frozen sweetened flaked coconut, room temperature (I used Birds Eye brand)

Steps:

Preheat oven to 350 F. Grease and flour a 13x9" baking dish. Set aside. Crumble the coconut into a mixing bowl and set aside at room temperature. In a separate small bowl, combine the cream of coconut and sweetened condensed milk then refrigerate until needed. (Reserve the leftovers for another time). In a large mixing bowl, whisk together the cake mix and dry pudding mix. Add the eggs, oil, whole milk, and vanilla; using a hand mixer, beat the mixture for 2 1/2 minutes on medium-high speed. Pour batter into the prepared pan. Bake for 30-33 minutes or until center tests done with a toothpick. Poke holes about 1 inch apart in the top of the hot cake with the end of a wooden spoon then slowly spoon the condensed milk mixture over the top. Cool cake completely on a wire rack. Frost cooled cake with the Cool Whip; then sprinkle the coconut over the top. Refrigerate at least 4 hours before serving.