For the coconut Lovers!
I am a big fan of coconut-flavored treats, especially cake. I took that favorite tropical twist and created a version of our wildly popular Jello Poke Cake. This coconut poke cake is perfection – a delicious summer dessert that will not disappoint! What’s to love:
An easy shortcut. This easy cake recipe uses a boxed cake mix for an extra quick prep! Make ’em mini. Easily change this recipe to cupcakes using the steps below. Plan ahead of time. Store your cake in the refrigerator for a few days or freezer to enjoy later! For coconut lovers. It’s packed with delicious tropical coconut flavor.
Ingredients
PREP TIME: 15 minutes COOK TIME: 30 minutes
1 (15.25-ounce) box white cake mix, plus any ingredients listed on box – typically water, vegetable oil, and eggs. 1 (14-ounce) can cream of coconut – different than coconut cream and very different from coconut milk, so be sure to purchase the correct type. Some grocery stores carry it in the alcoholic beverage section, but it doesn’t contain alcohol. 1 (14-ounce) can sweetened condensed milk – do not use evaporated milk 1 (8-ounce) tub whipped topping – or 2 cups homemade Whipped Cream using heavy cream, powdered sugar, and vanilla extract 1 (8-ounce) package flaked coconut, or toasted coconut – optional
How to Make Coconut Poke Cake
Recipe Video Recipe Video
