An incredibly moist and tropical poke cake from Gena Morris. A simple yellow cake is poked while warm and saturated with a rich blend of cream of coconut and sweetened condensed milk, then topped with a fluffy Cool Whip and coconut frosting.
Author
Gena Morris
Recipe
| Measurements | Ingredients |
|---|---|
| 1 package | Yellow Cake Mix (plus ingredients on box) |
| 1 (15 oz) can | Cream of Coconut (e.g., Lopez) |
| 1 (14 oz) can | Eagle Brand Milk (Sweetened Condensed Milk) |
| 1 large (12 oz) carton | Cool Whip, thawed |
| 1/2 bag (3-4 oz) | Coconut, for topping |
Instructions
- Preheat your oven to 350°F.
- Prepare and bake the yellow cake mix in a 9x13 inch pan according to the package directions.
- As soon as you remove the cake from the oven, while it is still hot, use a meat fork or a wooden skewer to poke holes all over the top of the cake.
- In a medium bowl, whisk together the can of cream of coconut and the can of Eagle Brand milk.
- Slowly and evenly pour this mixture over the hot, poked cake, allowing it to soak in.
- Let the cake cool completely.
- Once cooled, spread the thawed Cool Whip over the top of the cake to frost it.
- Sprinkle the coconut evenly over the Cool Whip.
- Refrigerate the cake until you are ready to serve.
.webp)