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Coconut Poke Cake
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Coconut Poke Cake

2 Hr(s)
20 Min(s) Prep
1 Hr(s) 40 Min(s) Cook
What You Need
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15 servings
Original recipe yields 15 servings
1 pkg. (2-layer size) yellow cake mix or yellow cake mix with pudding in the mix
1-1/2 cups milk
1/2 cup sugar
2 cups BAKER'S ANGEL FLAKE Coconut, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
1
Prepare and bake cake mix as directed on package for 13x9-inch pan. Cool in pan 15 minutes; pierce cake with large fork at 1/2- inch intervals.
2
Mix milk, sugar 1/2 cup of coconut in medium saucepan. Bring to boil. Reduce heat to low; simmer 1 minute. Spoon over warm cake, spreading coconut evenly over top. Cool completely.
3
Stir 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining coconut.
4
Refrigerate 6 hours or overnight. Garnish with drained crushed pineapple and mandarin orange segments, if desired. Store leftover cake in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
15 to 18
* 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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