Lynn’s Coconut Cake

Prep Time 15 mins

Total Time 15 mins

Cooking Method: Baking

Cuisine: American

Courses: Cake, Dessert

Difficulty: Beginner

Servings: 24

Calories: 260

Best Season: Suitable throughout the year

Dietary: Vegetarian

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

1 White cake mix
1 can Coco Lopez cream of coconut
1 can Sweetened condensed milk
1 tub Cool Whip
1 bag Shredded coconut

Instructions

1
Bake the white cake mix in a 9×14-inch pan according to package directions. Allow to cool completely.
2
Prick the cooled cake all over with a fork.
3
Mix Coco Lopez and sweetened condensed milk together. Pour evenly over the pricked cake.
4
Cover and refrigerate overnight.
5
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.

Keywords: Lynn's coconut cake recipe, poke cake coconut, Coco Lopez cake, condensed milk poke cake, Cool Whip coconut cake, easy coconut cake recipe, make ahead coconut cake, Lynn Delacruz cake

Read it online: https://thefamilyrecipebook.com/recipe/recipes-lynns-coconut-cake/