Coconut Caramel Poke Cake
A delicious dessert that combines a soft yellow cake with rich caramel sauce and shredded coconut, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box yellow cake mix Follow instructions on the box.
- 1 can coconut milk Use full-fat for creaminess.
- 3 large eggs Large eggs recommended for best results.
- 1/2 cup vegetable oil Can substitute with coconut oil for added flavor.
Topping Ingredients
- 1 cup caramel sauce Store-bought or homemade.
- 1 cup shredded coconut Toast for extra flavor if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix the yellow cake mix, coconut milk, eggs, and vegetable oil until well combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
Assembly
- Let the cake cool for 10 minutes, then poke holes all over the surface using a fork.
- Pour the caramel sauce over the cake, allowing it to seep into the holes.
- Top with shredded coconut and let cool completely.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.