Name: Coconut Poke Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 20.0
Ingredients: 1 box white cake mix, plus necessary ingredients; 3/4 cup sweetened shredded coconut; 1 cup cream of coconut; 1/2 cup coconut milk, canned; 2 cups heavy whipping cream; 1/2 cup coconut milk, canned; 2 cups powdered sugar; 1 1/2 cups sweetened shredded coconut

Coconut Poke Cake Recipe

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15 m 45 m 20 Servings

Ingredients

1 box White Cake Mix, Plus necessary ingredients
3/4 cup Sweetened Shredded Coconut

For the syrup:

1 cup Cream of Coconut
1/2 cup Coconut Milk, Canned

For the topping:

2 cups Heavy Whipping Cream
1/2 cup Coconut Milk, Canned
2 cups Powdered Sugar
1 1/2 cups Sweetened Shredded Coconut

Directions

Mix the cake mix according to the package directions. Use canned coconut milk instead of the milk or water, and using coconut oil instead of the oil or butter, if you like. Add the shredded coconut.
Bake according to the package directions in a 9x13-inch baking dish.
Once the cake is baked and cooled, poke holes in it about 1 inch apart using the handle of a wooden spoon.
Mix together the cream of coconut and the coconut milk and pour evenly over the cake into the holes.
Whip the whipping cream to medium peaks, add the coconut milk and powdered sugar, and whip until combined. Frost the entire cake with the whipped cream.
Toast the 1 1/2 cups shredded coconut at 400°F for 5-8 minutes or until it is just starting to turn golden brown. Top the cake with the toasted coconut.

Notes

Substitute canned coconut milk for the milk or water and coconut oil for the oil or butter to bring your cake to the next level
I used a home-made gluten-free cake mix.