Cream Of Coconut Poke Cake Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.