Coconut Caramel Poke Cake
User Reviews
4.9
24 reviews
Excellent
Coconut Caramel Poke Cake
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An incredibly EASY and super moist coconut poke cake thanks to a creamy caramel mixture that's poked into the cake!! Topped with crispy toasted coconut, this cake is a DELISH winner!!
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Ingredients
- French Vanilla Cake Mix white or yellow cake mix may be substituted, one 15.25-ounce box
- 1 to 2 teaspoons coconut extract optional
- sweetened condensed milk one 14-ounce can
- 6 ounces caramel sundae topping I just eyeball it and use half of one 12-ounce jar
- whipped topping thawed (I used fat-free, one 8-ounce container
- 1 to 1 ½ cups coconut sweetened shredded
Instructions
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed. If you’re adding the optional coconut extract, add it after adding the eggs, water, and oil.
- While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
- Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and use a fork to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 100 places, evenly spaced over the surface.
- Slowly pour the caramel mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, and cover cake and refrigerate for at least 2 hours (overnight is best).
- Before serving, add the coconut to a small dry nonstick skillet and toast it over medium heat on the stove. Stir it nearly constantly and keep a very close eye on it because it’s very prone to burning. It will likely be fully toasted in about 2 to 3 minutes.
- Evenly sprinkle the coconut over the cake and serve.
Notes
- Cake will keep airtight in the fridge for up to 5 days noting the toasted coconut may lose some of its crispiness as time passes.
- Adapted from Caramel Cream Poke Cake.
Nutrition Information
Show Details
Serving
1
Calories
225kcal
(11%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
4mg
(1%)
Sodium
264mg
(11%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 225kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 4mg | 1% |
| Sodium | 264mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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