Shugary Sweets · by Aimee Shugarman★ 5.0 (1)
Coconut Cream Poke Cake
NUTRITION · PER SERVING295M COOK
CAL 21%·PRO 7%
CARBS 51G47% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER41G TOTAL SUGAR
FAT 24G50% OF CAL
18G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A white layer cake soaked with coconut cream and topped with whipped topping and shredded coconut. Tropical and creamy, ideal for potlucks and summer gatherings.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 box white cake mix
- 1 cup whole milk
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1 can cream of coconut (15 ounce )
- 16 ounce frozen whipped topping (thawed)
- 2 cups shredded sweetened coconut (toasted optional)
At a glance
PER SERVING · TIME 295M
CAL 21%·PRO 7%
CARBS 51G47% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER41G TOTAL SUGAR
FAT 24G50% OF CAL
18G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 230mg
- Total sugar
- 41g
- Added sugar
- ≥16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 53mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.