Coconut Poke Cake (Lite)

Coconut Poke Cake (Lite)

4 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 226.2
  • Total Fat: 11.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 171.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Coconut Poke Cake (Lite) calories by ingredient
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Number of Servings: 24


    1 (18.25 ounce) package white cake mix
    1 (14 ounce) can cream of coconut
    1 (14 ounce) can sweetened condensed milk
    1 (16 ounce) package frozen whipped topping, thawed
    **I only used 12 oz**
    1 (8 ounce) package flaked coconut


1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Number of Servings: 24

Recipe submitted by SparkPeople user MILLERSMOM.

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Member Ratings For This Recipe

  • Very Good
    My wife’s new favorite dessert. - 3/12/19

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  • Lovely for springtime! - 4/18/17

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  • Incredible!
    I made this today for a family get-together. It got rave reviews and everyone took a 2nd helping! I will definitely make it again. A chopstick works well for poking the holes. My changes: used a coconut box cake, cut coconut/milk mixture by 1/2, used 1 pint of fresh whipped cream. Delicious splurge! - 3/18/12

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  • Good
    I've made a similar cake like this and its very good ... a bit sweet, but good. I used a 9x3 pain and I took some straws, but them in half to poke holes in the cake. I will be making this version this week for a church fellowship. - 10/2/11

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  • Totally Awesome Taste - 7/5/10

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