A coconut cream poke cake on a hot sunny day? Count me in! It’s so fluffy and soft – each bite just melts in your mouth. It also has this sweet, creamy, and tropical taste that is so addicting. Learn how to turn a cake mix into a bakery-style cake with this recipe by Catherine’s Plates.
Ingredients:
- 15.25-ounce box of yellow cake mix
- ingredients on the back of your cake mix
- 15-ounce can of coconut cream
- 14-ounce of sweetened condensed milk
- 8-ounce of cool whip
- 1 large bag of sweetened coconut flakes
Note: Make sure you blend the coconut cream before mixing it into the milk
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Instructions:
Step 1:
Get your yellow cake mix and bake the cake according to package instructions in a 9 x 13 baking dish. If you want a bakery-style cake, substitute milk for the water and melted butter for the oil.
Step 2:
Once the cake is done baking, remove it from the oven and poke holes all over the cake using a fork. Do not use anything bigger than the fork tines as the filling has a watery consistency. If you put big holes, it will only seep all the way to the bottom. Make sure the fork only goes about 3/4 of the cake and not all the way through.
Step 3:
In a large bowl, mix 15 oz of coconut cream and 14 oz of sweetened condensed milk.
Step 4:
Slowly pour the mixture over the cake and spread it all over. Push the liquid as much as possible into the holes with a spoon. Cool the cake completely before icing the cake.
Step 5:
Once the cake is cooled, add the cool whip on top and sprinkle coconut flakes. Lightly press them onto the icing.
Step 6:
Refrigerate for a few hours to let it cool. Slice and serve. Enjoy!