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Shelia King

Coconut Cream Poke Cake


  • 18.25 oz package white cake mix plus listed ingredients on cake box (eggs, oil, water)
  • 14 oz can cream of coconut, stirred well after opening
  • 8 oz package frozen whipped topping, thawed
  • 8 oz package flaked coconut


Bake cake mix according to box directions for a 9x13 pan. While still hot, poke holes all over the top of the cake. Pour cream of coconut over the hot cake in an even layer; cool completely. Frost with whipped topping and top with flaked coconut. Cool for a couple of hours before serving. Store in refrigerator.