- Preheat your oven according to the instructions on the cake mix box.
- Prepare the white cake mix according to the package instructions. Pour the batter into a greased 9x13-inch baking dish.
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Bake the cake in the preheated oven until a toothpick inserted into the center comes out clean. Follow the baking time specified on the cake mix box.
- While the cake is baking, prepare the coconut cream filling. In a bowl, mix together sweetened condensed milk, coconut milk, and shredded coconut.
- Once the cake is done baking, remove it from the oven and let it cool for a few minutes.
- Use the back of a wooden spoon or a fork to poke holes all over the cake.
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Pour the coconut cream filling over the warm cake, making sure it seeps into the holes.
- Refrigerate the cake for at least 2 hours or overnight to allow the coconut cream to set.
- Before serving, prepare the whipped cream topping. In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled cake.
- Garnish with shredded coconut.
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Slice and serve your Coconut Poke Cake chilled.
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