Oklahoma Coconut Poke Cake
Easy
Fairly cheap
Oklahoma Coconut Poke Cake featuring White cake mix, Sweetened condensed milk, Cream of coconut, Whipped topping. 380 kcal per serving.
Prep
10m
Cook
30m
Wait
2h
| Category: | Dessert |
| Seasons |
Ingredients
Ingredients
| 1 Box White cake mix |
| 140 g Sweetened condensed milk |
| 136 g Cream of coconut |
| 227 g Whipped topping |
| 60 g Shredded coconut |
Oklahoma Coconut Poke Cake Directions
- Preheat oven to 350°F (175°C (347°F)).
- Prepare cake mix according to package instructions and bake in a 9x13 inch baking dish.
- While the cake is still warm, use a fork to poke holes all over the top of the cake.
- In a mixing bowl, whisk together sweetened condensed milk and cream of coconut until well combined.
- Pour the mixture over the cake, making sure it fills the holes.
- Refrigerate the cake for at least 1 hour or until the mixture is absorbed.
- Spread whipped topping over the top of the cake and sprinkle with shredded coconut.
- Refrigerate for at least 1 hour before serving.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 2 g |
| Carbs: | 52 g |
| Fat: | 18 g |
| Proteins: | 6 g |
