How To Make Coconut Caramel Poke Cake
This mouthwatering poke cake is loaded with fruity coconut and sweet caramel. Whip this up for your next dinner party in just under an hour.
Prepare and bake the vanilla cake in a 9 x 13-inch pan according to the directions on the box.
Spread the coconut flakes onto a foil lined baking sheet.
Toast the coconut in a 350 degrees F oven for 7 to 8 minutes until lightly browned, stirring halfway through.
Use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart and 1 inch deep.
Pour the sweetened condensed milk over the warm cake, followed by the caramel sauce.
Let the cake cool completely.
Spread the cooled cake with Cool Whip.
Sprinkle with toasted coconut and macadamia nuts.
Serve, and enjoy!
- Calories: 203.81kcal
- Fat: 9.42g
- Saturated Fat: 4.48g
- Monounsaturated Fat: 4.23g
- Polyunsaturated Fat: 0.25g
- Carbohydrates: 29.40g
- Fiber: 1.01g
- Sugar: 12.18g
- Protein: 2.82g
- Cholesterol: 15.61mg
- Sodium: 111.26mg
- Calcium: 85.41mg
- Potassium: 143.27mg
- Iron: 0.37mg
- Vitamin A: 42.51µg
- Vitamin C: 0.78mg
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