Grandma's Cream of Coconut Cake
This Cream of Coconut Cake is the most amazing and moist cake out there! It's considered a poke cake because you have to poke holes into it in order to absorb the cream of coconut.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 534kcal
- 2 white cake mixes
- 1 bag shredded coconut
- 2 small containers whipped topping
- 2 cans Cream of Coconut
Mix together 2 cake mixes as directed on boxes and bake them together in a large cake pan or lasagna pan. Make sure a butter knife or fork comes out clean to be sure it's done all the way through. Let it cool.
Once it has cooled, poke a bunch of holes into it with a fork or straw.
Pour the 2 cans of cream of coconut over the top and let it soak into the cake.
Mix coconut with Cool Whip and put over the top.
Refrigerate at least one hour before serving.
Optional: reserve a cup of coconut to sprinkle over the top.
Please note: You buy cream of coconut in the mixed drinks aisle, near the pina colada and margarita mixes. Also, sometimes cream of coconut separates and it is perfectly fine to get it out of the can and stir it all back together. Works like a charm! Calories: 534kcal | Carbohydrates: 96g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Sodium: 494mg | Potassium: 68mg | Fiber: 2g | Sugar: 69g | Vitamin A: 20IU | Calcium: 162mg | Iron: 1.3mg