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Coconut Poke Cake with Toasted Coconut & Chocolate
Coconut Poke Cake with Toasted Coconut & Chocolate

Coconut Poke Cake with Toasted Coconut & Chocolate

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Cook Minutes 5 Hr 28 Min
Prep : 15 Min Cook: 5 Hr 13 Min
Featuring a lusciously simple COOL WHIP frosting, and topping of toasted coconut and grated rich dark chocolate, this easy-to-make coconut milk poke cake is sure to be a crowd pleaser.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
1 can (300 mL) sweetened condensed milk
1 cup coconut milk
2 cups thawed Cool Whip Whipped Topping
1/4 cup unsweetened coconut flakes, toasted
1 oz. Baker's Premium 70% Cacao Dark Chocolate, grated
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How do I make it ?
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Step 1
Cover bottom of 13x9-inch pan with parchment. Prepare cake batter and bake in prepared pan as directed on package for 13x9-inch cake. Cool 5 min. Meanwhile, mix sweetened condensed milk and coconut milk until blended.
Step 2
Poke deep holes in warm cake at 1-inch intervals, using handle of wooden spoon. Slowly pour milk mixture over cake, allowing milk mixture to seep into holes. Cool completely.
Step 3
Refrigerate cake 4 hours or until chilled. Frost with Cool Whip; sprinkle with coconut and chocolate.
Kraft Kitchen Tips!
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How to Help Prevent the Parchment from Moving in Baking Pan
Spray baking pan with cooking spray to help secure the parchment to bottom of pan before filling with prepared batter and baking as directed.
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How to Easily Grate the Chocolate
Use the large holes on your box grater to grate the chocolate.
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Food Facts
Since the cream in canned coconut milk will rise to the top of the unopened can as it sits, shake can well before opening to measure out the 1 cup milk needed to prepare this luscious cake.
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How to Toast the Coconut
Cook coconut in nonstick skillet on medium-low heat 4 to 6 min. or until golden brown, stirring constantly. Transfer to plate; cool completely.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 20 g
Saturated fat 8 g
40 %
Cholesterol 45 mg
Sodium 240 mg
10 %
Carbohydrate 39 g
Fibre 1 g
Sugars 31 g
Protein 5 g
Vitamin A
4 %
Vitamin C
2 %
Calcium
10 %
Iron
10 %
Servings
16 servings, 1/16 recipe (90 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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