CREAM OF COCONUT POKE CAKE
Quick, Easy & Delicious Cake. I have taken it to many potlucks and it is always one of the first to be eaten. My Dad loved this cake. If you can't find a Coconut Cake Mix, you can use Yellow or White cake mix also.
Provided by cajunhippiegirl
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 (or as Directed on Cake Mix).
- Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
- Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
- Pour batter into a 9 x 13 baking pan.
- Bake Cake according to instructions on box, or until it passes the toothpick test.
- Remove cake from oven, and give it just a few minutes to cool a little.
- While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
- Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
- Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
- Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
- Ice with Cool Whip and then put remaining coconut on top.
- If you want you can tint the coconut on top with food coloring for any holiday.
COCONUT POKE CAKE
Make and share this Coconut Poke Cake recipe from Food.com.
Provided by Debe6496
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
CREAM OF COCONUT CAKE
This cake is sooooooo moist and delicious. It can be eaten right away, but is so much better if left in the frig for a day or so. My times are approx.
Provided by Carol V.
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans.
- Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly.
- Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans.
- Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting.
- While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish.
- Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut.
- Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.
Nutrition Facts : Calories 724.4, Fat 47.1, SaturatedFat 31.8, Cholesterol 57.7, Sodium 347.8, Carbohydrate 73.6, Fiber 5.2, Sugar 53.4, Protein 6.6
COCONUT CAKE
Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
TROPICAL COCONUT POKE CUPCAKES
Love coconut poke cake? Try our Tropical Coconut Poke Cupcakes for your next party! Watch our video to learn how to make these delicious cupcakes.
Provided by My Food and Family
Categories Recipes
Time 1h31m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
- Spread pudding mixture onto cupcakes; sprinkle with coconut.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT ANGEL FOOD CAKE
This decadent Angel Food Coconut Cake is the perfect complement to any celebration!
Provided by Amanda Rettke
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F, with rack in the lower third of oven.
- Sift together flour and 3/4 cup sugar.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract.
- Increase speed to medium, and beat until soft peaks form, about 3 minutes.
- With machine running, add remaining 3/4 cup sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes.
- Remove bowl from mixer.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.
- Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour the heavy cream into a chilled stand mixer bowl (to chill a bowl fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.
- Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.
- Gently frost the cooled angel food cake and sprinkle with unsweetened coconut flakes. (Or sweetened if you prefer!)
TRIPLE COCONUT POKE CAKE
For coconut lovers only! A white coconut cake with coconut pudding. Topped with Coconut whipped cream and toasted coconut.
Provided by Julianne Dell
Categories Cake
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- In a mixing bowl, combine white cake mix, egg whites, oil, milk, coconut extract and shredded coconut. Mix until all ingredients until thoroughly mixed.
- Bake cake in 9×13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
- While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.
- Once the cake has cooled, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Prepare the pudding layer by mixing instant coconut pudding with cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better.
- Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold. In cold mixing bowl, pour in heavy whipping cream and beat on high speed until it reached soft peaks. Add powdered sugar and coconut extract. Beat again at a high speed until stiff peak form.
- Spread whipped cream over the top of cake. Sprinkle with toasted coconut.
PAULA DEEN'S JAMIE'S COCONUT CAKE
Paula Deen is my favorite chef - EVER! If I had to choose another mother, she'd be who I'd pick. This is her son Jamie's favorite birthday cake. I'm posting it here because not only do I want to try it, but I never want to lose it. And if you could see my office, you'd know that if I wrote it down, it would not be found until the day I stopped looking for it. So, here it is, safe and sound for everyone to enjoy.
Provided by Redneck Epicurean
Categories Dessert
Time 55m
Yield 1 3-layer cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
- Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
- Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
- While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
- Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
- To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
- Cover loosely and refrigerate for three days (if you can stand it that long!).
COCONUT CLOUD POKE CAKE
Start with a yellow cake mix, bake, then poke holes in it and pour a luscious cooked coconut mixture over the top. Frost with Cool Whip for added decadence. This is a real keeper!
Provided by Marie
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350° and grease a 9x13" baking pan.
- Prepare cake mix by blending together mix, water, oil and eggs at low speed of mixer until moistened.
- Beat at medium speed for 2 minutes; pour into prepared pan and bake for approximately 30 minutes or until tests done.
- While cake is baking, bring milk, sugar and half of coconut to a boil, then immediately remove from heat.
- Remove cake from oven and poke holes in cake with fork or skewer.
- Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
- Let cake cool completely at room temperature,, then spread with whipped topping and sprinkle with remaining coconut.
- Refrigerate until serving time.
- Note: You can also use another brand of cake mix; just follow directions and ingredients on the box and bake accordingly.
Nutrition Facts : Calories 430.9, Fat 22.4, SaturatedFat 12.7, Cholesterol 44.6, Sodium 310.1, Carbohydrate 54.9, Fiber 1.4, Sugar 41.1, Protein 4.6
PINA COLADA POKE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
- Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
- Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
- In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
- Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.
COCONUT POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
PUT THE LIME IN THE COCONUT CAKE
Provided by Food Network
Categories dessert
Time 3h5m
Yield 10 to 12.servings
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
- In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
- For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
- With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
- In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
More about "coconut poke cake food"
COCONUT POKE CAKE RECIPE - MOMMY MUSINGS
From mommymusings.com
Estimated Reading Time 3 mins
COCONUT CREAM POKE CAKE + VIDEO | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
4.8/5 (6)
- Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes. Allow cake to cool to room temperature.
- Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.
- Using a fork, poke holes all over the top of the cooled cake. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
- Frost the cake with cool whip and sprinkle the top with the toasted coconut. Cut and serve immediately. Keep leftovers refrigerated.
COCONUT POKE CUPCAKES - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
Servings 20
Total Time 40 mins
Estimated Reading Time 1 min
COCONUT CREAM POKE CAKE RECIPE - SUGAR APRON
From sugarapron.com
Servings 12
Total Time 40 mins
Estimated Reading Time 3 mins
COCONUT POKE CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 3
Calories 554 per serving
Category Dessert
- Remove from the oven and while it's still warm, use a large meat fork to pokes holes evenly throughout the cake.
COCONUT POKE CAKE | SUPER MOIST COCONUT CAKE RECIPE
From lifeloveandsugar.com
5/5 (3)
Total Time 48 mins
Category Dessert
Calories 563 per serving
- Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. 2.
COCONUT CREAM POKE CAKE - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
4.5/5 (77)
Total Time 45 mins
Servings 24
Calories 333 per serving
- Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into prepared pan. Bake at for 32-35 minutes or until toothpick comes out clean.
- Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let cake cool completely.
- When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.
EASY COCONUT POKE CAKE RECIPE - SIMPLY SOUTHERN MOM
From simplysouthernmom.com
Servings 20
Total Time 55 mins
- Preheat oven to 300 degrees. In a large bowl, add cake mix, eggs, butter, coconut milk, whole milk, and vanilla extract. Using a mixer, beat on medium speed until batter is completely blended.
- Spray a 13" by 9" pan with nonstick cooking spray. Spread batter evenly across pan. Bake for 20 to 25 minutes or until a knife inserted in the middle comes out clean.
- Remove cake from oven. Using the handle of a wooden spoon "poke" holes across the top of the cake.
- In a small bowl, mix the sweetened condensed milk and the coconut milk together until blended. Pour mixture evenly over the top of the cake. Allow the cake to cook for 20 minutes.
SEMI-HOMEMADE CHOCOLATE COCONUT POKE CAKE - POWERED BY MOM
From powered-by-mom.com
Reviews 58
Total Time 456581 hrs 39 mins
Category Dessert
- Beat together cake mix, water, and vegetable oil until smooth, and pour into a 9×13 baking dish sprayed with nonstick. You can also use any box cake you like and follow instructions on the box for this step.
COCONUT CREAM POKE CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 74
Calories 457 per serving
Category Dessert
- Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
CHOCOLATE COCONUT POKE CAKE - TASTE OF THE FRONTIER
From kleinworthco.com
5/5 (1)
Category Dessert
Cuisine American
Total Time 1 hr
- Prepare cake batter to package directions & stir in 1/2 cup sweetened coconut & coconut extract.
- Remove from oven & immediately use a thin wooden dowel or chopstick to poke holes in the cake (about 2″ apart)
COCONUT CREAM POKE CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (3)
Servings 16
Cuisine Southern
Category Dessert
- Preheat oven to 350 degrees. Spray a 9x13-inch pan with baking spray. Mix cake batter and bake cake according to directions on cake box.
- In a medium bowl, stir together cream of coconut and sweetened condensed milk. Slowly pour over cake. Cover and refrigerate for 2 to 24 hours.
COCONUT POKE CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
4.4/5 (59)
Total Time 2 hrs 45 mins
Category Cake
Calories 370 per serving
- In a large bowl, beat together the cake mix, water, oil, eggs and coconut with an electric mixer for 2 minutes. Pour the cake batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool 10-15 minutes. Using a straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- In a medium bowl, whisk together the pudding mix and milk for 2 minutes. Pour evenly over the cake, making sure the mixture gets into the holes. Evenly top with the whipped topping.
MANGO-COCONUT POKE CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 16
Total Time 4 hrs 14 mins
Category Home
Calories 280 per serving
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
- Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup mango juice to boil. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in remaining mango juice; carefully pour over cake. Refrigerate 3 hours.
- Unmold cake onto cutting board; cut crosswise in half with serrated knife. Place 1 cake piece, top side down, on plate; spread with thin layer of COOL WHIP mixture. Cover with remaining cake piece, top side up. Frost top and sides of cake with remaining COOL WHIP mixture. Gently press coconut into sides of cake.
EASY COCONUT POKE CAKE - CALL ME PMC
From callmepmc.com
5/5 (4)
Category Dessert
Cuisine American/Southern
Calories 499 per serving
- Spray a 9x13-inch cake pan with non-stick spray. Prepare cake according to package directions with the vegetable oil, eggs, water, and coconut extract. Bake 25 to 27 minutes.
- Remove cake from the oven. While still hot, using a fork or skewer, poke holes all over the top of the cake.
- 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. Store cake in the refrigerator.
COCONUT POKE CAKE RECIPE - FOOD FANATIC
From foodfanatic.com
2.7/5 (92)
Category Desserts
Author Brianna Hobbs
Calories 319 per serving
BEST PINA COLADA POKE CAKE RECIPES | THE KITCHEN | FOOD ...
From foodnetwork.ca
Servings 8-10
Total Time 1 hr 10 mins
Category Dessert,The Kitchen
EASY AND DELICIOUS COCONUT POKE CAKE - FUN COUNTRY LIFE
From funcountrylife.com
5/5 (2)
Category Dessert
Cuisine American
Total Time 4 hrs 30 mins
COCONUT-CHOCOLATE POKE CAKE RECIPE - RECIPELAND.COM
From recipeland.com
4/5 (201)
Total Time 2 hrs
Servings 24
Calories 73 per serving
RECIPE FOR COCONUT POKE CAKE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (110)
Total Time 40 mins
Category Dessert, Cake
Calories 194 per serving
COCONUT CREAM POKE CAKE - MOTHER THYME
From motherthyme.com
Servings 12
Total Time 40 mins
THE BEST COCONUT POKE CAKE RECIPE - OUR WABISABI LIFE
From ourwabisabilife.com
5/5 (1)
Category Dessert
Cuisine American
Calories 249 per serving
COCONUT CREAM POKE CAKE RECIPE - SUGAR APRON | RECIPE ...
From pinterest.com
Servings 12
Total Time 40 mins
Estimated Reading Time 4 mins
BERRY COCONUT POKE CAKE - FEEDMI - FOOD, RECIPES, & TRAVEL ...
From feedmi.org
Servings 20
Estimated Reading Time 2 mins
COCONUT CAKE | MRFOOD.COM
From mrfood.com
4/5 (22)
Estimated Reading Time 2 mins
Category Cakes
TRIPLE COCONUT POKE CAKE | MRFOOD.COM
From mrfood.com
Category Cakes
Estimated Reading Time 1 min
COCONUT POKE CAKE | RECIPE | DESSERTS, COCONUT POKE CAKES ...
From pinterest.com
4.7/5 (1K)
Estimated Reading Time 4 mins
Servings 1
Total Time 2 hrs
COCONUT POKE CAKE - YUMMLY RECIPES
From ymmlyrecipes.com
490 COCONUT POKE CAKES IDEAS | DESSERTS, DELICIOUS ...
From pinterest.com
COCONUT POKE CAKE | COCONUT CAKE RECIPE, COCONUT RECIPES ...
From pinterest.com
CREAM OF COCONUT POKE CAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
6 ALL-TIME BEST POKE CAKE RECIPES - MRFOOD.COM
From mrfood.com
COCONUT POKE CAKE - LIFE LOVE LIZ
From lifeloveliz.com
PAULA DEEN’S COCONUT CREAM POKE CAKE | COCONUT CAKE RECIPE ...
From pinterest.com
COCONUT POKE CAKE – FOOD, GLUTEN FREE, RECIPES, PHOTOS ...
From glutenfreespinner.com
CHOCOLATE COCONUT CAKE RECIPE | GIADA DE LAURENTIIS | FOOD ...
From yummy.video
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love