Coconut Cream Poke Cake Recipe
Fast, EASY, impressive, moist, and packed with big, BOLD coconut flavor!! Literally though, this coconut cream poke cake is the best.
Servings 12
Ingredients
- 1 white cake mix
- 3 large egg whites
- 1/3 cup vegetable oil
- 1 cup milk or water
- 1 tsp. vanilla
- 1 15 oz. can of cream of coconut
- 1 14 oz. can of sweetened condensed milk
- 1 16 oz. frozen whipped topping
- 2 cups sweetened flaked coconut
- maraschino cherries for garnish
Instructions
- Preheat oven to 350 degrees.
- Spray 9"x13" pan with nonstick baking spray.
- In a large bowl, combine the cake mix, milk, vegetable oil, egg whites, and vanilla.
- Beat on low speed until combined. Pour the batter into the prepared pan.
- Bake cake according to times on package directions.
- Poke holes evenly over the cake as soon as it comes out of the oven.
- Mix the cream of coconut and sweetened condensed milk.
- Pour over the top of the still hot cake.
- Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
- Garnish with maraschino cherries.
- Keep cake refrigerated for a few hours before serving to let the cake soak up all of the creamy coconut goodness!