Maxine Lindsey’s Coconut Poke Cake
📜 Collection: UK2 | ✍️ Attribution: Maxine Lindsey | 📂 Category: Desserts A wonderfully moist and tropical cake from Maxine Lindsey featuring a simple cake mix base with mandarin oranges, saturated with creamy coconut, and topped with a fluffy coconut Cool Whip frosting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | 1 hour cooling | 1 9x13 cake (12-16 servings) |
🔪 Key Equipment
- 9x13 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Wooden spoon or skewer
- Dry skillet
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 box | Cake Mix | White or Yellow |
| 3 | Eggs | Large |
| 1 (11 oz) can | Mandarin Oranges | Undrained |
| 1/2 cup | Oil | Vegetable oil |
For the Soak & Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (15 oz) can | Cream of Coconut | Not coconut milk |
| 1 (12 oz) container | Cool Whip | Thawed |
| 1 1/2 cups | Coconut | Shredded, divided |
Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F. Grease and flour a 9x13 inch pan.
- In a large bowl, combine the 1 box cake mix, 3 eggs, 1 (11 oz) can mandarin oranges, and 1/2 cup oil. Mix well with a spoon or electric mixer until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
Step 2: Poke and Soak
- Remove the cake from the oven and let it cool in the pan for about 1 hour until room temperature.
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 to 1 1/2 inches apart.
- Slowly pour the 1 (15 oz) can cream of coconut over the entire surface of the cake, allowing it to saturate the cake and seep completely into the holes.
Step 3: Frost and Garnish
- In a medium bowl, fold 1 cup coconut into the 1 (12 oz) container Cool Whip.
- Use this mixture as an icing, spreading it evenly over the top of the cooled, saturated cake.
- If desired, toast the remaining 1/2 cup coconut in a dry skillet over medium-low heat until golden brown and fragrant, then sprinkle it over the top of the cake as a garnish.
- Refrigerate the cake until ready to serve.
💡 Make-Ahead & Storage: Store the frosted cake sealed in the refrigerator for up to 4 days; the flavor often improves by the second day as the coconut fully saturates the cake.
Original Recipe Scan
