I decided to make this recipe for Christmas dinner. I know I’m a bit behind in posting this, but hey better late than never. We were having a low key Christmas, just my husband and I and we invited my best friend Melissa to join us. She taught me to make dressing, gravy and turkey stock from scratch. So, I let her choose dessert for the evening. She said anything “coconut”! So I went on the search for a coconut dessert and came across something called a poke cake. I had never heard of such a thing. Then I found a coconut poke cake and decided to give it a try. I used fat free condensed milk and lite cool whip to lighten up the calorie content and it was plenty sweet. It was amazing. The cream of coconut and condensed milk make the cake extra moist and the added coconut extract I put in the batter and frosting, bumped the flavor into coconut heaven. Even my husband who is a chocolate fanatic couldn’t stop eating it. It was a hit. I am excited to try other flavors and varieties of this new found “poke cake.”
- 1 package white cake mix (not one with pudding)
- 1 1/2 teaspoon coconut extract
- 1 (14oz) can cream of coconut
- 7 oz fat free sweetened condensed milk
- 1 (16oz) container lite cool whip, thawed
- 1 (14oz) package shredded sweetened coconut
1. Prepare and bake cake according to package directions, adding 1 teaspoon of coconut extract to batter before baking.
2. Remove cake from oven and while still HOT, using the end of a wooden spoon poke holes all over the top of the cake.
3. In a medium bowl, mix the cream of coconut and sweetened condensed milk. Pour mixture evenly over hot cake.
4. Allow cake to completely cool. In a large bowl mix cool whip, 1/2 the bag of coconut and 1/2 teaspoon coconut extract together.
5. Frost cake with mixture and sprinkle remaining coconut evenly over top of cake.
Adapted from: allrecipes