Cream of Coconut Poke Cake

READY IN: 40mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box coconut cake mix
  • 13
    cup oil
  • 1
    (14 ounce) can cream of coconut, Coco Lopez
  • 1
    (8 ounce) container Cool Whip
  • 2
    cups shredded coconut
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DIRECTIONS

  • 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.
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