Mango Coconut Poke Cake Recipes

COCONUT POKE CAKE

Coconut Poke Cake image

White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.

Provided by Leslie

Categories Desserts Cakes Poke Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Steps:

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g

MANGO-COCONUT POKE CAKE

Mango-Coconut Poke Cake image

Satisfy your sweet tooth with our Mango Coconut Poke Cake. Our Mango Coconut Poke Cake is the perfect dessert to serve during the summertime.

Provided by My Food and Family

Categories Home

Time 4h14m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) white cake mix
1-1/2 cups mango juice, divided
1 pkg. (3 oz.) JELL-O Mango Flavor Gelatin
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 large mango

Steps:

Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup mango juice to boil. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in remaining mango juice; carefully pour over cake. Refrigerate 3 hours.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Unmold cake onto cutting board; cut crosswise in half with serrated knife. Place 1 cake piece, top side down, on plate; spread with thin layer of COOL WHIP mixture. Cover with remaining cake piece, top side up. Frost top and sides of cake with remaining COOL WHIP mixture. Gently press coconut into sides of cake.
Cut mango into thin slices, then arrange on top of cake just before serving.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g

MANGO CAKE

Mango Cake image

Original Bisquick® mix provides a simple addition to this great mango cake topped with flaked coconut and nuts - a delicious dessert ready in about an hour.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 2/3 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/3 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 egg
1 cup diced mango
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped macadamia nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

Steps:

Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix. In large bowl, beat all cake ingredients except mango with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in mango. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over warm cake.
Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown. Cool 30 minutes before serving. If desired, serve with sweetened whipped cream.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 27 g, TransFat 1 g

COCONUT POKE CAKE

Coconut Poke Cake image

Make and share this Coconut Poke Cake recipe from Food.com.

Provided by Debe6496

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 teaspoon almond flavoring
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Steps:

Prepare and bake white cake mix according to package directions.
Remove cake from oven.
While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.

OKLAHOMA COCONUT POKE CAKE

Oklahoma Coconut Poke Cake image

Coconut is the star of this cake. You get a double dose, once in the mixture that soaks into the cake and second with the coconut sprinkled on top. Don't worry though, it's a nice flavor treat...it's not too much coconut. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 5

Ingredients

1 package white cake mix (regular size)
1 can (15 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
1 cup sweetened shredded coconut

Steps:

Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan., Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely., Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.

Nutrition Facts : Calories 320 calories, Fat 12g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 211mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

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