Tropical Paradise Poke Cake
Indulge in a slice of Tropical Paradise with this Cream of Coconut Poke Cake, a delightful blend of coconut flavors that will transport your taste buds straight to a sunny beach. Known for its moist texture and irresistible taste, this cake is an instant hit at any potluck or family gathering. The rich cream of coconut soaks into the cake, creating a deliciously sweet experience that pairs perfectly with the fluffy Cool Whip topping. This cake is not just a dessert but a celebration of flavor, reminiscent of warm summer days. Perfect for birthdays, holidays, or just because you deserve a treat, this recipe is versatile and can be adapted with a yellow or white cake mix if coconut cake is unavailable. Gather your friends and family to enjoy this deliciously simple and unforgettable dessert!
12
Servings
183
Calories
6
Ingredients
Ingredients
Coconut Cake Mix
1 (18 ounce) box (Just measure out of the box)
Oil
1/3 cup (Use vegetable or canola oil)
Eggs
3 large (Beat lightly before adding)
Cream of Coconut
1 (14 ounce) can (Shake well before opening)
Cool Whip
1 (8 ounce) container (Keep it frozen until ready to use)
Shredded Coconut
2 cups (Use sweetened or unsweetened as desired)
Instructions
1
Preheat your oven to 350°F, or as directed on the cake mix box.
2
In a large mixing bowl, combine the coconut cake mix, eggs, and oil. Mix until well combined according to the instructions on the box.
3
Fold in 1/2 to 1 cup of shredded coconut into the batter for added texture and flavor.
4
Pour the batter into a greased 9 x 13 inch baking pan, spreading it evenly.
5
Bake according to the instructions on the cake mix, typically around 28-32 minutes, or until a toothpick inserted in the center comes out clean.
6
Once baked, remove the cake from the oven and let it cool for about 10 minutes.
7
Using a serving fork or skewer, poke holes all over the cake while it is still warm. Make the holes large enough for the cream of coconut to soak in properly.
8
Shake the can of cream of coconut well, then pour it over the warm cake, ensuring you cover the entire surface and get extra around the edges.
9
Allow the cake to cool completely and absorb all the cream of coconut; for best results, let it sit overnight in the refrigerator.
10
Before serving, spread the Cool Whip evenly over the top of the cake.
11
Sprinkle the remaining shredded coconut over the Cool Whip for a lovely finishing touch. Optionally, tint the coconut with food coloring to match any occasion!
Nutrition Information
9.3g
Fat
22.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Tropical Paradise Poke Cake?
It is a moist, coconut-flavored dessert made by poking holes in a cake and filling them with rich cream of coconut, then topping it with Cool Whip.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit or as directed on the cake mix box.
What are the primary ingredients needed?
The ingredients include coconut cake mix, oil, eggs, cream of coconut, Cool Whip, and shredded coconut.
Can I substitute the coconut cake mix?
Yes, if coconut cake mix is unavailable, you can use a yellow or white cake mix instead.
How do I prepare the cake batter?
Combine the cake mix, eggs, and oil in a large bowl and mix until well combined.
Should I add coconut to the batter?
Yes, fold in 1/2 to 1 cup of shredded coconut into the batter for added texture and flavor before baking.
What size baking pan is required?
You should use a 9 by 13 inch baking pan.
How long does the cake need to bake?
The cake typically takes around 28 to 32 minutes to bake.
How do I check if the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is finished baking.
How long should the cake cool before poking holes?
Let the cake cool for approximately 10 minutes after removing it from the oven.
What should I use to poke holes in the cake?
You can use a serving fork or a skewer to poke holes all over the warm cake.
Why should the holes be large?
The holes need to be large enough for the cream of coconut to soak into the cake properly.
When do I add the cream of coconut?
Pour the cream of coconut over the cake while it is still warm and after the holes have been poked.
Do I need to prepare the cream of coconut before pouring?
Yes, ensure you shake the can of cream of coconut well before pouring it over the cake.
Should I refrigerate the cake after adding the liquid?
Yes, for best results, allow the cake to sit overnight in the refrigerator to fully absorb the cream of coconut.
When do I add the Cool Whip?
Spread the Cool Whip evenly over the top of the cake once it has cooled completely and absorbed the liquid.
What is the final garnish for the cake?
Sprinkle the remaining shredded coconut over the layer of Cool Whip.
Can I color the coconut topping?
Yes, you can optionally tint the shredded coconut with food coloring to match specific occasions or holidays.
How many calories are in a serving of this cake?
Each serving contains approximately 183 calories.
What is the fat content per serving?
There are 9.3 grams of fat per serving.
How many carbohydrates are in one slice?
Each slice contains 22.5 grams of carbohydrates.
What is the protein content of the cake?
The cake provides 1.5 grams of protein per serving.
Is this cake suitable for potlucks?
Yes, it is described as an instant hit for potlucks and family gatherings.
What type of oil is recommended?
Vegetable or canola oil are the best choices for this recipe.
How many eggs are required?
The recipe calls for 3 large eggs.
Should the eggs be prepared before mixing?
Yes, you should beat the eggs lightly before adding them to the batter.
How much cream of coconut is needed?
One 14 ounce can of cream of coconut is required.
Can I use sweetened shredded coconut?
Yes, you can use either sweetened or unsweetened shredded coconut based on your preference.
How much total shredded coconut is used?
The recipe uses a total of 2 cups of shredded coconut.