Cream Of Coconut Poke Cake Recipes

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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



Cream of Coconut Poke Cake image

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.

1 (18 ounce) box coconut cake mix
1/3 cup oil
3 eggs
1 (14 ounce) can cream of coconut, Coco Lopez
1 (8 ounce) container Cool Whip
2 cups shredded coconut

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



Coconut Poke Cake image

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.

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

PINA COLADA POKE CAKE

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10



Pina Colada Poke Cake image

Steps:

  • Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
  • Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
  • Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
  • In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
  • Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

Nonstick cooking spray, for spraying the baking dish
1 box yellow cake mix, plus ingredients on the box
1 1/2 cups heavy cream
3 tablespoons sugar
2 teaspoons coconut extract
One 16-ounce jar maraschino cherries (24 cherries for the holes, the rest for garnish), stems removed
1 cup cream of coconut, such as Coco Lopez
1/2 cup drained crushed pineapple
2 tablespoons dark rum
1/2 cup toasted coconut

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



Coconut Poke Cake image

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

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

CREAM OF COCONUT CAKE

This cake is sooooooo moist and delicious. It can be eaten right away, but is so much better if left in the frig for a day or so. My times are approx.

Provided by Carol V.

Categories     Dessert

Time 55m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 9



Cream of Coconut Cake image

Steps:

  • Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans.
  • Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly.
  • Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans.
  • Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting.
  • While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish.
  • Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut.
  • Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.

Nutrition Facts : Calories 724.4, Fat 47.1, SaturatedFat 31.8, Cholesterol 57.7, Sodium 347.8, Carbohydrate 73.6, Fiber 5.2, Sugar 53.4, Protein 6.6

1 (18 1/4 ounce) box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (12 ounce) container Cool Whip
1 (8 ounce) container sour cream
12 ounces coconut
1/2 cup sugar
1 (14 ounce) can lopez cream of coconut

CREAM OF COCONUT CAKE

I originally printed this from Allrecipes, and it was submitted by Corinne. Posting here to have with all my other recipes.

Provided by Kzim4

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 10



Cream of Coconut Cake image

Steps:

  • Preheat oven to 350. Grease and flour 9x13-inch pan.
  • Combine cake mix, eggs, oil, cream of coconut, and sour cream; mix well for 4 minutes. Pour batter into prepared pan.
  • Bake for 35-40 minutes. Let cake cool.
  • For frosting: Combine cream cheese, vanilla, milk and powdered sugar. Mix until smooth and spread over cooled cake. Sprinkle with flaked coconut.

Nutrition Facts : Calories 280.8, Fat 13, SaturatedFat 6.3, Cholesterol 41.4, Sodium 194.3, Carbohydrate 38.9, Fiber 0.5, Sugar 32.5, Protein 3.2

1 (18 1/4 ounce) white cake mix
3 eggs
1/4 cup vegetable oil
1 cup cream of coconut
8 ounces sour cream
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons milk
4 cups powdered sugar
2 tablespoons flaked coconut (I usually use more)

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



Oklahoma Coconut Poke Cake image

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.

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

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