Coconut Poke Cake Recipe

Overview:

This Coconut Poke Cake recipe is a delightful blend of tropical flavors and creamy textures, perfect for any dessert occasion. With its moist white cake base infused with a rich coconut and condensed milk mixture, topped with fluffy whipped cream and toasted coconut flakes, it’s a dessert dream come true. This recipe, adapted from lovewithrecipes.com, promises a burst of coconut goodness in every bite. Plus, it’s quick and easy to make, requiring just 45 minutes from start to finish, including prep and baking time.

Ingredients:

Here’s what you’ll need for this Coconut Poke Cake:

Instructions:

1. Preheat and Prepare:

• Preheat your oven to the temperature specified on the white cake mix box.
• Grease and flour a 9×13-inch baking pan, ensuring it’s well-prepared for your cake mixture.

2. Bake the Cake:

• Prepare the white cake mix according to the package instructions, using the quantities of water and any additional ingredients listed on the box.
• Once mixed, pour the cake batter into the prepared baking pan and place it in the preheated oven.

3. Poke Holes:

• Once the cake is baked and golden brown, remove it from the oven and set it on a heat-safe surface.
• While the cake is still hot, take a utility fork and gently poke holes all over the top of the cake. These holes will allow the coconut milk mixture to seep into the cake, infusing it with flavor.

4. Coconut Infusion:

• In a mixing bowl, combine the cream of coconut and sweetened condensed milk until well blended. This creamy mixture will be poured over the hot cake, soaking into the holes for an extra moist and flavorful result.

5. Chill and Frost:

• Allow the cake to cool completely before proceeding to the next step. This ensures that the whipped topping will stay firm and fluffy when applied.
• Once cooled, spread a layer of whipped topping over the entire surface of the cake. Use a spatula to create smooth and even peaks.
• If desired, sprinkle toasted coconut flakes over the whipped topping for added texture and flavor.

6. Serve and Enjoy:

• Your Coconut Poke Cake is now ready to be enjoyed! Slice it into generous portions and serve chilled for the best taste and texture.
• Store any leftover cake in the refrigerator to maintain its freshness and creamy consistency.

Tips and Variations:

• For a lighter version of this cake, you can use light or reduced-fat versions of the cream of coconut, sweetened condensed milk, and whipped topping.
• Experiment with different flavors by adding crushed pineapple or chopped nuts to the cake batter for a tropical twist.
• If you prefer a richer coconut flavor, you can increase the amount of cream of coconut in the recipe or add a splash of coconut extract to the cake batter.
• Get creative with your toppings! In addition to toasted coconut flakes, you can sprinkle sliced almonds, chocolate shavings, or fresh fruit over the whipped topping for a personalized touch.

Nutritional Information:

• Calories: 1012.5 per serving
• Fat Content: 51g
• Saturated Fat Content: 32.6g
• Cholesterol Content: 16.9mg
• Sodium Content: 630.6mg
• Carbohydrate Content: 132.2g
• Fiber Content: 3.5g
• Sugar Content: 111.8g
• Protein Content: 10.4g

Serving and Presentation:

This Coconut Poke Cake is a show-stopping dessert that’s sure to impress at potlucks, parties, or family gatherings. Its luscious layers of coconut-infused goodness are bound to become a crowd favorite, earning you rave reviews and requests for the recipe. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. With its tropical flavor profile and irresistible appeal, this cake is guaranteed to transport your taste buds to paradise with every forkful. So why wait? Get baking and treat yourself to a slice of coconut heaven today! 🥥🍰