Lynn’s Coconut Cake
Description
A poke cake made from white cake mix soaked overnight in a mixture of Coco Lopez and sweetened condensed milk, then topped with Cool Whip and a generous blanket of shredded coconut. Simple, make-ahead, and utterly dreamy — the kind of cake that causes people to hover near the dessert table.
Ingredients
Instructions
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Bake the white cake mix in a 9Ă—14-inch pan according to package directions. Allow to cool completely.
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Prick the cooled cake all over with a fork.
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Mix Coco Lopez and sweetened condensed milk together. Pour evenly over the pricked cake.
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Cover and refrigerate overnight.
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Before serving, top with Cool Whip. Sprinkle shredded coconut generously over the top.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 7g35%
- Cholesterol 15mg5%
- Sodium 200mg9%
- Total Carbohydrate 40g14%
- Dietary Fiber 1g4%
- Sugars 30g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The longer the cake soaks in the refrigerator, the creamier and more coconut-flavored it becomes. Overnight is the minimum; two days is even better.
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