Oklahoma Coconut Poke Cake Recipe

4.5 6 7
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Oklahoma Coconut Poke Cake Recipe

Read Reviews
4.5 6 7
Publisher Photo
Coconut is the star of this cake. You get a double dose, once in the mixture that soaks into the cake and second with the coconut sprinkled on top. Don't worry though, it's a nice flavor treat...it's not too much coconut. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1 can (15 ounces) cream of coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 cup sweetened shredded coconut

Directions

Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan.
Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely.
Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving. Yield: 20 servings.
Originally published as Oklahoma Coconut Poke Cake in Taste of Home Recipes Across America 2013, p369

  • 1 package white cake mix (regular size)
  • 1 can (15 ounces) cream of coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 cup sweetened shredded coconut
  1. Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan.
  2. Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely.
  3. Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving. Yield: 20 servings.
Originally published as Oklahoma Coconut Poke Cake in Taste of Home Recipes Across America 2013, p369

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Reviews forOklahoma Coconut Poke Cake

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rena 55 User ID: 1935799 248461
Reviewed May. 21, 2016

"I love coconut and I love a moist and dense cake. This delivers in both areas! easy to make and delicious!"

MY REVIEW
Puckmm68 User ID: 6902953 247270
Reviewed Apr. 19, 2016

"I have made this cake many times . Very easy it make . Very moist and yummy . Is a family favorite . And my family usually does not prefer cake ."

MY REVIEW
greatauntsally User ID: 5503748 235613
Reviewed Oct. 25, 2015

"This cake is awesome when refrigerated overnight after pouring the milk mixture over the cake. Next day spread with the cool whip and coconut and place back in refrigerator until time to serve. I have always got raves for this cake."

MY REVIEW
AuntEah User ID: 5587115 217492
Reviewed Jan. 10, 2015

"The cream of coconut is usually with the drink mixers in our grocery store Librartist. Look for the Margarita mix and it should be nearby!"

MY REVIEW
Librartist User ID: 7744000 215515
Reviewed Dec. 21, 2014

"Im having trouble finding cream of coconut. I have found canned coconut milk, but not the cream?"

MY REVIEW
anavrin User ID: 6100699 139897
Reviewed Oct. 8, 2014

"This is an easy, delicious recipe. Sometimes I will add a can of drained crushed pineapple after the milk soaks in."

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