OKLAHOMA COCONUT POKE CAKE
Coconut is the star of this cake. You get a double dose, once in the mixture that soaks into the cake and second with the coconut sprinkled on top. Don't worry though, it's a nice flavor treat...it's not too much coconut. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan., Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely., Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 211mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
OKLAHOMA COCONUT CAKE
Number Of Ingredients 6
Steps:
- Bake cake in a greased 13"x9" baking pan according to package directions. While cake is still hot, poke holes in the top with a fork; set aside. Mix together condensed milk and cream of coconut; pour over cake. When cake has cooled completely, spread with whipped topping; sprinkle with coconut and pecans. Keep refrigerated. Tip: Substitute pineapple, apple or orange juice for water in packaged cake mixes for extra flavor.
Nutrition Facts : Nutritional Facts Serves
OKLAHOMA COCONUT CAKE
Steps:
- Make and bake cake according to cake mix directions, adding 1 teaspoon vanilla to batter. Bake in a 13 x 9 inch long pan. When cake is done, poke holes on the top (lots of them)
- Mix condensed milk with cream of coconut and pour over cake. Cool completely.
- Spread Cool Whip on top. You can sprinkle 1/2 cup coconut and 1 cup chopped pecans on top, if desired.
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