Coconut Poke Cake
 
 
Author:
Cuisine: Dessert
Yield: 18-20 servings
Ingredients
For the Cake:
  • 1 box GF yellow cake mix (I used Pillsbury GF Classic Yellow Cake Mix)
  • ½ cup melted butter
  • 3 eggs
  • ⅓ cup light sour cream
  • ⅔ cup milk or water
  • 1 tsp vanilla
  • 1 tsp coconut extract
For the creamy center:
  • 1 - 14 oz can sweetened condensed milk
  • 1 - 14 oz can coconut creme (not milk)
For the topping:
  • 1 - 16 oz container Extra Creamy Cool Whip, thawed
  • 2½ - 3 cups flaked sweetened coconut
Instructions
  1. Preheat oven to 350 degrees
  2. Coat a 13x9 cake pan with non-stick spray and set aside.
  3. In a large glass bowl add all the cake ingredients and beat on low until all are combined. Turn mixer on high and beat for 2 minutes, scraping the bowl in between.
  4. Pour batter into prepared cake pan and bake for 28-34 minutes, checking for doneness with toothpick in center until it comes out clean.
  5. While the cake is baking, combine the sweetened condensed milk with the coconut creme, mixing together until blended. Set aside.
  6. Remove cake from oven and allow to sit for 5 minutes.
  7. Begin poking holes all the way through the cake, all over the cake with the end of a small wooden spoon (or something with a small round end) until the entire cake is full of holes.
  8. Immediately pour the creamy coconut mixture into the holes evenly, (the cake needs to be warm when you pour the creme into holes so it absorbs).
  9. Allow the cake to cool completely.
  10. Once cooled, spread the Cool Whip over the entire cake like frosting, end to end.
  11. Sprinkle with the flaked coconut to cover the Cool Whip.
  12. Refrigerate for at least 4 hours or overnight.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2020/05/coconut-poke-cake.html