Coconut Poke Cake – Page 2

Toasting Coconut: For added flavor and texture, toast the shredded coconut by spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes until golden. Keep an eye on it, as it can burn quickly.
Cream of Coconut vs. Coconut Milk: Be sure to use cream of coconut, which is sweetened, instead of unsweetened coconut milk. This adds the rich, sweet coconut flavor to the cake.
Homemade Whipped Cream: For a more decadent topping, you can use homemade whipped cream by beating 1 cup of heavy cream with 2-3 tablespoons of powdered sugar until soft peaks form.

Pineapple-Coconut Poke Cake: For an added twist, add a layer of crushed pineapple (drained) on top of the coconut filling before adding the whipped topping. It adds a delicious, tropical layer!
Chocolate Coconut Cake: Swap the white cake mix for a chocolate cake mix, and you’ll have a flavor combination similar to a Mounds bar!