Coconut Poke Cake
A fluffy, moist cake infused with Cream of Coconut and topped with a light and airy cream cheese frosting.
Calories 587kcal
Ingredients
- Boxed white cake mix with ingredients to prepare as directed
- 15 oz. cream of coconut found in the aisle by the alcoholic mixers
- 14 oz. sweetened condensed milk
- 12 oz. sweetened coconut
- FOR THE FROSTING
- 8 ounces cream cheese softened
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- ½ cup sugar
Instructions
- Prepare boxed cake as directed and remove from oven.
- While still warm, poke holes into the cake (I used a wooden skewer).
- In a bowl, mix together Cream of Coconut and sweetened condensed milk.
- Pour the coconut mixture over the warm cake.
- Allow to cool.
- Frost when cooled and refrigerate for at least 2-3 hours.
- FOR THE FROSTING
- Mix together the cream cheese and sugar.
- Add the heavy cream and mix on high until thickened.
- Mix in the vanilla extract.
Notes
- When pouring on the Cream of Coconut and sweetened condensed milk mixture, you may not use it all. I normally pour about ½ - ¾ of the mixture on to ensure the cake stays nice and fluffy.
Nutrition
Serving: 16g | Calories: 587kcal | Carbohydrates: 72g | Protein: 6g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 376mg | Sugar: 60g