Coconut Poke Cake
Indulge in the tropical flavors of this Coconut Poke Cake, a light and moist dessert that’s perfect for any occasion. With a combination of sweetened condensed milk, coconut milk, and fluffy whipped topping, this cake is a treat for coconut lovers everywhere. Follow these simple steps to create a deliciously refreshing dessert.
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Ingredients
| Ingredient | Quantity |
|---|---|
| White or yellow cake mix | 1 box (plus ingredients listed on the box) |
| Sweetened condensed milk | 1 can (14 oz) |
| Coconut milk or cream of coconut | 1 can (15 oz) |
| Whipped topping (like Cool Whip) | 1 tub (8 oz) |
| Sweetened shredded coconut | 1 cup |
Instructions
- Bake the Cake:
- Prepare the Batter: Follow the instructions on the cake mix box to prepare the batter.
- Bake: Pour the batter into a 9×13-inch baking dish and bake as directed. Allow the cake to cool completely.
- Poke the Cake:
- Once the cake has cooled, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake.
- Add the Coconut Milk Mixture:
- Mix: In a medium bowl, combine the sweetened condensed milk and coconut milk or cream of coconut.
- Pour: Slowly pour this mixture over the cake, ensuring it fills the holes.
- Chill:
- Cover the cake and refrigerate for at least 2-4 hours or overnight, allowing the cake to soak up the coconut milk mixture.
- Top with Whipped Cream and Coconut:
- Spread the whipped topping over the top of the cake.
- Sprinkle the shredded coconut evenly on top.
- Serve:
- Slice the cake into squares and serve chilled.
This dessert is light, moist, and delicious, perfect for coconut lovers! Enjoy this tropical treat at your next gathering or just as a delightful indulgence. If you need additional variations or tips, feel free to ask!
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