COCONUT POKE CAKE
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
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.
COCONUT POKE CAKE
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
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
OKLAHOMA COCONUT POKE CAKE
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
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.
PINEAPPLE COCONUT CAKE
An experiment gone great!
Provided by Brenda Vandervort
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
- Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
- Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
- Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
- Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 52.5 g, Cholesterol 99.9 mg, Fat 31.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 17.2 g, Sodium 323.7 mg, Sugar 33.7 g
COCONUT CREAM POKE CAKE RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease and flour a 13x9" baking dish. Set aside. Crumble the coconut into a mixing bowl and set aside at room temperature. In a separate small bowl, combine the cream of coconut and sweetened condensed milk then refrigerate until needed. (Reserve the leftovers for another time). In a large mixing bowl, whisk together the cake mix and dry pudding mix. Add the eggs, oil, whole milk, and vanilla; using a hand mixer, beat the mixture for 2 1/2 minutes on medium-high speed. Pour batter into the prepared pan. Bake for 30-33 minutes or until center tests done with a toothpick. Poke holes about 1 inch apart in the top of the hot cake with the end of a wooden spoon then slowly spoon the condensed milk mixture over the top. Cool cake completely on a wire rack. Frost cooled cake with the Cool Whip; then sprinkle the coconut over the top. Refrigerate at least 4 hours before serving.
CREAM OF COCONUT POKE CAKE
Quick, Easy & Delicious Cake. I have taken it to many potlucks and it is always one of the first to be eaten. My Dad loved this cake. If you can't find a Coconut Cake Mix, you can use Yellow or White cake mix also.
Provided by cajunhippiegirl
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 (or as Directed on Cake Mix).
- Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
- Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
- Pour batter into a 9 x 13 baking pan.
- Bake Cake according to instructions on box, or until it passes the toothpick test.
- Remove cake from oven, and give it just a few minutes to cool a little.
- While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
- Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
- Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
- Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
- Ice with Cool Whip and then put remaining coconut on top.
- If you want you can tint the coconut on top with food coloring for any holiday.
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HAWAIIAN PINEAPPLE COCONUT POKE CAKE
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3.7/5 (3)Calories 411 per servingCategory Cake, Dessert
- Prepare the cake mix according to the directions on the box in a 13 x 9 inch baking pan. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.
- Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large.
- Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable.
- Mix 1 cup pudding with the crushed pineapple. Pour this over the cake and spread into the holes while the cake is still hot.
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