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Toasted Almond Coconut Cream Poke Cake
A poke cake with tons of coconut and almond flavor!
- 1 box 2-layer size white cake mix (plus all ingredients listed on the box to make the cake) PLUS 1 tsp almond extract
- 1 pkg coconut cream instant pudding mix use directions for pie filling
- 8 oz 1 tub of whipped topping
- 1/2 cup toasted coconut
- 1/4 cup toasted sliced almonds
Prepare cake as per package directions but add the 1 tsp of almond extract with the wet ingredients. Use a 13 x 9-inch pan and bake per package directions for that size.
Remove cake from oven and cool for 15 minutes.
With the handle end of a wooden spoon, poke hoes on the top of the cake, maybe 6 holes across, 10 holes down. I try to make mine look like a peg board with holes about 1-inch apart.
Beat pudding mix and milk in a small bowl for 1 minute; pour over top of the cake.
Cover and refrigerate for about 4 hours--the longer the better.
Ice cake with the whipped topping before serving and cover the topping with the toasted coconut and toasted almonds.
Serving: 1serving | Calories: 269kcal | Carbohydrates: 48g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 364mg | Potassium: 81mg | Fiber: 1g | Sugar: 29g | Vitamin A: 14IU | Calcium: 115mg | Iron: 1mg