Description
A delightful Easter Poke Cake with moist layers, creamy coconut goodness, and vibrant pastel colors, perfect for celebrating the season.
Ingredients
Scale
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk
- 1 cup whipped topping
- 1 cup shredded coconut
- Food coloring (pastel colors)
- Sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease your 9×13-inch baking dish.
- Combine the vanilla cake mix, eggs, and water in a large mixing bowl. Beat for about 2 minutes until smooth and creamy.
- Pour the cake batter into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes until the cake springs back when pressed and a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes.
- Poke holes all over the surface of the cake using the end of a wooden spoon.
- In a separate bowl, whisk together the sweetened condensed milk and coconut milk. Pour it over the warm cake.
- Refrigerate the cake for at least 2 hours to let the flavors meld.
- Spread whipped topping over the top and decorate with shredded coconut, food coloring, or sprinkles.
- Slice into squares and serve.
Notes
This cake can be made a day in advance. Keep it covered in the fridge for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Easter, Poke Cake, Coconut Cake, Spring Dessert, Festive Dessert