Just before I start the Whole30 Challenge I thought I would share one more sinful dessert with you and nothing could be more amazing than Coconut Poke Cake.
As always, it is another easy recipe that has an amazing taste and it will make you a rock star at any family gathering or potluck dinner. This is definitely one of my signature desserts that is always requested. Easter dinner wouldn’t be the same without this Coconut Poke Cake.
{Menu Plan Monday} Featured Recipe – Coconut Poke Cake
Menu Plan of the Week
But before we get to the recipe highlight of the week, let me get to the menu plan of the week. You know, the boring stuff you will skip past to get to get to the really good stuff. Don’t forget to come back later when you need some menu planning ideas.
- Monday- baked chicken with Pesto and salad
- Tuesday- double decker tacos, green beans, Spanish rice
- Wednesday- Lemon Pepper Salmon, rice, roasted brussel sprouts
- Thursday- Beef Barley Soup, grilled cheese sandwiches
- Friday- Roasted Chicken, penne pasta with sautéed vegetables
- Saturday- pizza and salad
- Sunday- White Bean Chicken Chili and salad
Coconut Poke Cake
If you love coconut cream cake than this poke cake is something you can’t walk away from because it is going to knock your socks off. Moist, delicious and addicting is the perfect description for this cake. I bring this cake to all of our pot lucks and family gatherings and I never come home with anything other than an empty cake pan.
Coconut Poke Cake Ingredients
- White Cake Mix
- Cream of Coconut (not to be confused with coconut milk)
- Sweetened Condensed Milk
- Cool Whip
- 1 Bag Sweetened Coconut Flakes
Directions for Dummies
- Make white cake mix according to package directions.
- Mix one can of sweetened condensed milk with one can of Cream of Coconut. Cream of coconut can be found in the Ethnic food aisle by the Mexican food. Do not substitute coconut milk as it is too thin and milky.
- While the cake is hot, use the end of a mixing spoon to poke holes throughout the cake. Pour the cream of coconut and sweetened condensed milk mixture over the cake while it is still warm. The cake will be completely covered (drowning) in the wet mixture.
- Cover and refrigerate the cake over night and it will absorb the liquid mixture.
- Cover the cake with one small container of Cool Whip and sprinkle with 1 bag of sweetened coconut flakes.
For more inspiration, visit the My Thrifty House Facebook Page or the My thrifty House Pinterest Board.