Coconut Cream Poke Cake
A dreamy, delicious coconut cake that will have you coming back for seconds! Creme of coconut is baked into a fluffy white cake making it super moist. The cake is then topped with coconut whipped cream and toasted coconut for the ultimate coconut treat!
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a go-to appliance in my kitchen!
- 9 x 13" Pan I love this non-stick 9 x 13" Cake Pan!
Ingredients
- 1 (13.25 oz.) white cake mix
- 1 (15 oz. can) Goya Coconut Cream divided into 3 - 1/2 cup portions
- 1 1/2 cup water
- 2 egg whites
- 1/2 cup vegetable oil
- 1 (8 oz. carton) whipped topping, thawed like Cool Whip
- 1 cup sweetened coconut flakes toasted or untoasted
Instructions
- Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick baking spray. Set aside. Open the can of coconut cream and thoroughly mix it together with a small whisk. Set aside.
- With a hand or stand mixer, mix the cake mix, 1/2 c. of coconut cream, water, egg whites and oil. Mix batter until smooth. Pour into the prepared pan, and bake for 26-28 minutes until golden brown.
- Remove cake from oven. Using a plastic straw or the end of a chop stick, poke holes in the cake approximately 1" apart. While cake is still hot, drizzle the cake with the second 1/2 c. portion of the coconut cream, making sure to drizzle into the holes and on top of the cake. Refrigerate the cake for at least 1 hour, or until completely cooled.
- Fold together the remaining 1/2 c. of coconut cream into the thawed container of whipped topping. Spread evenly over the cake. Top with the coconut flakes. Slice and enjoy. Refrigerate any leftovers.
Notes
When opening the can of coconut cream, pour the entire contents into a bowl or large glass measuring cup. The coconut cream will have separated in the can. Using a whisk, make sure the entire contents of the can is evenly mixed together before dividing out the three, 1/2 c. portions.
Storage: Store the cake, covered or in a resealable container, in the refrigerator. The cake will keep for up to 5 days refrigerated.
Nutrition
Serving: 1gCalories: 116kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 31mgPotassium: 34mgFiber: 1gSugar: 3gCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!