Coconut Cream Poke Cake

Easy Coconut Cream Poke Cake

This was so simple to make and it tasted delicious. Enjoy!

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Coconut Cream Poke Cake
Cuisine: Local Style
  • 1 box yellow cake mix
  • 1 can cream of coconut (blue can in the liquor section)
  • 1 (8 oz.) container cool whip
  • ½ cup shredded coconut, optional
  1. Preheat oven 350 degrees. Grease 9 x 13-inch baking pan.
  2. Mix together yellow cake mix according to package instructions.
  3. When cake is done poke holes with the thin side of a chop stick or you can use a fork. Try not to poke all the way to the bottom. Pour entire can cream of coconut over entire cake. The cake will absorb the liquid.
  4. Cool then refrigerate for several hours.
  5. Spread cool whip and top with shredded coconut.

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