Inspiration can turn up anywhere. For me, almost anything can spark an idea for a recipe, it might be a movie, tv show, a photo in a magazine, heck it might be a conversation. The inspiration for this poke cake actually started out at work.
We were discussing our fellow co-worker’s, love/adoration for poke cakes. Seriously, she could win the award for biggest fan of poke cakes….if there was such a thing.
However, I had heard of Poke cake before but I’d never made one. (I mean of course I’d heard of it, I’ve seen it all over the food blogger scene before).
Coconut Cream Poke Cake Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12
Fast, EASY, impressive, moist, and packed with big, BOLD coconut flavor!! Literally though, this coconut cream poke cake is the best.
Ingredients
1 white cake mix
3 large egg whites
1/3 cup vegetable oil
1 cup milk or water
1 tsp. vanilla
1 (15 oz.) can of cream of coconut
1 (14 oz.) can of sweetened condensed milk
1 (16 oz.) frozen whipped topping
2 cups sweetened flaked coconut
maraschino cherries for garnish
Get Ingredients Powered by Chicory
Instructions
Preheat oven to 350 degrees.
Spray 9"x13" pan with nonstick baking spray.
In a large bowl, combine the cake mix, milk, vegetable oil, egg whites, and vanilla.
Beat on low speed until combined. Pour the batter into the prepared pan.
Bake cake according to times on package directions.
Poke holes evenly over the cake as soon as it comes out of the oven.
Mix the cream of coconut and sweetened condensed milk.
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.
Garnish with maraschino cherries.
Keep cake refrigerated for a few hours before serving to let the cake soak up all of the creamy coconut goodness!