Coconut Cream Poke Cake
Looking for the best coconut cream poke cake? This easy recipe uses cake mix, coconut cream filling, and whipped topping for a simple dessert.
Servings: 10 servings
Ingredients
- 1 box of white cake mix plus, the ingredients to make the cake. However, switch the amount of water for Buttermilk.
- 2 teaspoons of coconut extract
- 1 15 ounce can of coconut cream this can be Asian food section of your grocery store
- 1 8 ounce container of cool whip
- 1 8 ounce bag of sweetened shredded coconut toasted.
Instructions
- Mix the cake mix by the directions on the back of the box, except replace the water in the ingredients with an equal amount of buttermilk.
- Add coconut extract and bake according to the directions on the box. Remove cake from oven and while the cake is still warm poke holes (I use the end of a wooden spoon) throughout the entire cake.
- Mix coconut cream with a spoon and then pour over the top of the cake. Then let the cake cool completely.
- Once cooled, spread the entire container of cool whip over the top of the cake. Spread toasted coconut over the top of the cool whip.
- Store in refrigerator.
Notes
You don't have to toast the coconut, but we think it adds a delicious flavor.