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Coconut Poke Cake
Prep
30 mins
Cook
1 hr
Servings
24
Difficulty
Hard
This coconut poke cake is my go to dessert when I need something impressive but don't want to spend all day in the kitchen. The beauty of this recipe is that it comes together in just 90 minutes from start to finish, and most of that is baking and chilling time. I love how the sweetened condensed milk and cream of coconut seep into every bite, creating this incredibly moist and decadent cake that tastes like a tropical vacation. Plus, the whipped topping and flaked coconut make it look fancy without any fancy techniques required. Coconut actually contains medium chain triglycerides that your body can use for quick energy, so you can feel a little better about indulging in this treat!
Ella x
Ingredients
- 11 (18.25 ounce) package white cake mix
- 11 (14 ounce) can cream of coconut
- 11 (14 ounce) can sweetened condensed milk
- 11 (16 ounce) package frozen whipped topping, thawed
- 11 (8 ounce) package flaked coconut
Detail level
Instructions
- 1
Prepare and bake white cake mix in a 9x13-inch dish according to package directions. While cake is still hot, poke holes with a utility fork all over the top.
- 2
Mix cream of coconut and sweetened condensed milk together in a bowl. Pour over the top of hot cake. Let cake cool completely.
- 3
Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
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