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coconut creme poke cake cupcake topped with coconut frosting and shredded coconut with purple heart candy on top

Coconut Cream Poke Cake Cupcakes


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Description

Coconut lovers, rejoice, this Coconut Poke cake is packed with coconut flavor and as a special treat, I whipped it up in cupcake form so it’s grab and go!


Ingredients

Scale
  • 1 boxed white cake mix
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups flaked coconut
  • 12 oz. can of cream of coconut
  • 1 box coconut pudding
  • 1 cup milk
  • 8 oz tub whipped topping

Instructions

  1. Beat together the first 4 ingredients with 1/2 (6 oz.) of the can of cream of coconut.  Reserve the remaining 6 oz. of cream of coconut. 
  2. Bake in a generously greased 9 by 13 inch pan or lined cupcake pan at 350 degrees Fahrenheit for 45 minutes.  (Cupcakes should be done in 20 minutes.)
  3. Allow to cool before topping.
  4. For the topping combine pudding and milk and mix until blended.
  5. Fold in whipped topping combine.
  6. Top cake/cupcakes with coconut topping and shaved coconut.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 241
  • Sugar: 3.7 g
  • Sodium: 115.3 mg
  • Fat: 12.4 g
  • Carbohydrates: 20.4 g
  • Protein: 3.8 g
  • Cholesterol: 45.3 mg