Southern Coconut Cake Poke

This cake will be impressive for all. It is the perfect cake to make around the Holidays, especially Easter. What makes this cake even better is that it will not take long to make it.

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You can use a boxed cake mix or make a homemade version. This cake is perfectly sweetened, deliciously moist and incredibly easy to make.

You can make this cake and use colored coconut or toasted coconut, depending on how pretty you want the cake.

I tend to use colored coconut, I like to see my kids eat foods that they shy away from, of which coconut is one. This cake changes that completely.

Frequently Asked Questions:

            Can I use a yellow cake mix?

You sure could! I have actually used white, yellow and even strawberry. Again, it depends on how fancy you want the cake to look.

            How long will this cake stay fresh?

If you keep it tightly covered and in the refrigerator, it will last for up to 4 days. You can leave this on the counter at room temperature, as long as it is tightly covered, it will stay fresh for 3 days.

            Do I have to use toasted coconut on the cake?

No, that is your choice. I prefer the way the toasted coconut looks on the frosting. I have also colored coconut for around the Easter Holiday and sprinkled the colored coconut on top.

            Can I use store bought frosting?

You can do that. I love the way the homemade frosting recipe comes out. It is smooth, creamy and delicious.

What do you need to make Southern Coconut Cake Poke

            1 box White Cake Mix, any brand, made according to the package directions

            14 ounces Sweetened Condensed Milk

            1 tub Cool Whip whipped topping

            1 can coconut cream

            8 ounces Flaked Coconut, shredded

What do you need to make Southern Coconut Cake Poke

FIRST STEP:

Mix and bake the cake according to the package directions

a)

b)

c)

While the cake is in the oven baking, mix the Coconut cream with the Sweetened Condensed milk in a bowl

When the cake is done and removed from the oven, poke holes in the top with a skewer or handle of a wooden spoon

SECOND STEP:

Pour the milk mixture over the top of the cake so it trickles into the holes

Let the cake cool completely

THIRD STEP:

When the cake has cooled completely, top with the Cool Whip, sprinkle with toasted coconut and serve

a)

b)

c)

d)

Enjoy!

Southern Coconut Cake Poke

Southern Coconut Cake Poke

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  •             1 box White Cake Mix, any brand, made according to the package directions
  •             14 ounces Sweetened Condensed Milk
  •             1 tub Cool Whip whipped topping
  •             1 can coconut cream
  •             8 ounces Flaked Coconut, shredded

Instructions

FIRST STEP:

Mix and bake the cake according to the package directions

While the cake is in the oven baking, mix the Coconut cream with the Sweetened Condensed milk in a bowl

When the cake is done and removed from the oven, poke holes in the top with a skewer or handle of a wooden spoon

SECOND STEP:

Pour the milk mixture over the top of the cake so it trickles into the holes

Let the cake cool completely

THIRD STEP:

When the cake has cooled completely, top with the Cool Whip, sprinkle with toasted coconut and serve

Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 136mgSodium: 86mgCarbohydrates: 126gSugar: 8gProtein: 4g