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
- 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.
- 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.)
- Allow to cool before topping.
- For the topping combine pudding and milk and mix until blended.
- Fold in whipped topping combine.
- 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