Coconut Cream Poke Cake

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

[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]

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!

Coconut Cream Poke Cake