Coconut sounded good to me … poke cake sounded good – so why not combine the two?! I made this Coconut Cream Poke Cake and good gosh, it really hit the spot. And for the record, I enjoyed a piece of this cake with a cup of creamy coffee ,and It was so delish and it was the perfect little treat!
It’s super moist … and since it starts with a boxed cake mix, it’s so easy! In case you’re wondering where to find the cream of coconut !
Coconut Cream Poke Cake Recipe
Ingredients
- 1 box (15.25 oz.) White Cake mix (any brand)
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box (3.4 oz.) coconut cream instant pudding
- 1 teaspoon vanilla
- 1 can (15 oz.) cream of coconut
- 1 can (14 oz.) sweetened condensed milk
- 8 oz. container of Cool Whip, thawed
- Sweetened coconut flakes
Instructions
- Preheat oven to 350°F. Spray a 9×13-in. baking pan with cooking spray.
- Mix together the cake mix, eggs, milk, oil, instant pudding and vanilla until smooth. Pour into prepared pan. Bake at for 32-35 minutes or until toothpick comes out clean.
- Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let cake cool completely.
- When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.
- Refrigerate at least 8 hours before serving. It’s even better the next day (if you can wait that long!)
Recipe Adapted : COCONUT CREAM POKE CAKE @ lovebakesgoodcakes
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