Hawaiian Coconut Poke Cake Recipes

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

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

SHEET PAN HAWAIIAN POKE CAKE RECIPE

Sheet cake with a sweet coconut and pineapple filling, topped with a coconut infused cream and sprinkled with coconut.

Provided by Elyse Ellis

Categories Dessert

Time 40m

Number Of Ingredients 11

Sheet Pan Hawaiian Poke Cake Recipe image

Steps:

Preheat oven to 350 degrees F.
In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
Bake for 15-20 minutes, or until the center of the cake is set.
Remove from oven and let cool.
Use a fork and poke holes over the entire cake.
In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
Pour over cake, filling all holes with mixture.
Spread crushed pineapple over the top of the cake.
In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
Sprinkle coconut on top and refrigerate cake until serving.

Nutrition Facts : Calories 314 kcal, Carbohydrate 35 g, Protein 4 g, Fat 18 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 66 mg, Sodium 145 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

Ingredients

1 (15.25 ounce) box yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
14 ounces sweetened condensed milk
15 ounces cream of coconut
20 ounces crushed pineapple (juice reserved)
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon coconut extract
1 cup sweetened shredded coconut

HAWAIIAN PINEAPPLE POKE CAKE

Make and share this Hawaiian Pineapple Poke Cake recipe from Food.com.

Provided by Chris from Kansas

Categories Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 11

Hawaiian Pineapple Poke Cake image

Steps:

Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.

Nutrition Facts : Calories 354.9, Fat 18.5, SaturatedFat 7.2, Cholesterol 58, Sodium 407.3, Carbohydrate 43.6, Fiber 0.7, Sugar 29.8, Protein 4.8

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1/3 cup oil
3 eggs
1 1/4 cups water
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)

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.

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

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