Quick and Easy Coconut Cream Cake
Easy Coconut Cream Cake (Poke Cake)
Dawn Arnold
12
15 minutes
30 minutes
American
Dessert
This coconut cake is easy to make and is full of coconut flavor. With the coconut milk, cream of coconut, and toasted coconut, this cake is a coconut lover's dream.
Ingredients
1 White Cake Mix (see notes)
1 Can Cream of Coconut (Cocoa Lopez) (14 oz)
1 can Coconut Sweetened Condensed Milk or Regular 12-14 oz)
8 oz container of Whipped Topping
8 oz sweetened coconut flakes (I like to toast half of the coconut)
Directions
Mix the cake as directed on the package. I replace the water with full fat coconut milk.
Bake the cake as directed on the package.
Let the cake cool for about 15 minutes.
In a bowl, combine the cream of coconut and the sweetened condensed milk and mix well.
Poke holes in the top of the coconut cake and pour the coconut mixture over the whole cake.
Spread the top with cool whip and sprinkle with sweetened shredded coconut and some toasted coconut if you made it.
Refrigerate the cake for 2-4 hours before serving and store the cake in the refrigerator.
For toasted coconut, place desired amount of sweetened shredded coconut on a sheet pan and place in a 350 degree F oven for approximately 8-10 minutes. Stir often to ensure that you do not burn the coconut. Toast until lightly brown.
This coconut cake is easy to make and is full of coconut flavor. With the coconut milk, cream of coconut, and toasted coconut, this cake is a coconut lover's dream.