Coconut Cream Poke Cake is one of my favorite recipes to take to a family get-together or church potluck because it’s so easy to make and can be made the night before. Not to mention, it’s delicious and is always a hit! The Cream of Coconut soaks into the warm cake filling it with flavor and making it super moist and the topping of Cool Whip and coconut add a light, tasty frosting!
Here are a couple tips: 1.) Make sure you get Cream of Coconut and NOT coconut milk. There’s a big difference and you don’t want to make that mistake! I found the Cream of Coconut in the drink mix section of my store so you may want to check there for yours. 2.) I use a straw to poke holes in the cake because I found that it makes the perfect size holes for the Cream of Coconut to soak through. I’ve tried forks, wooden spoon handles and a couple other things and my favorite thing to use is the straw. This tip works for any poke cake!
When you need a light, delicious dessert for summer be sure to give this simply delicious recipe a try!
Coconut Cream Poke Cake
1 box White Cake mix
Ingredients needed to make the cake mix (oil, water, eggs)
1 can Cream of Coconut (NOT coconut milk)
1 container Cool Whip, thawed
8 oz. sweetened flaked Coconut
Bake your cake mix according to the box directions for a 9×13 baking pan. Remove from the oven and poke holes all over the cake with a straw. Shake or stir the Cream of Coconut well then pour over the cake while it is still warm. Be sure to cover the cake evenly.
Allow the cake to cool completely then frost with Cool Whip and top with the flaked coconut.
Refrigerate for at least couple hours (or overnight) then enjoy!