Description
A rich and easy-to-make poke cake combining chocolate, coconut, and whipped topping, perfect for family gatherings or potlucks.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted coconut flakes
Instructions
- Preheat the oven according to the cake mix instructions. Bake the chocolate cake as per the package instructions and let it cool completely.
- Once cooled, poke holes in the cake using a fork.
- In a bowl, mix the coconut milk and sweetened shredded coconut. Pour this mixture over the poked cake, ensuring it seeps into the holes.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the cake and top with toasted coconut flakes.
- Chill the cake for at least one hour before serving. Enjoy!
Notes
The cake is best served chilled and can be made ahead of time. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg