Coconut Cream Poke Cake


1.Prepare and bake vanilla cake mix in a 9×9-inch baking dish according to package directions. Bake for 30 minutes.

2.While cake is still hot, poke holes with a fork all over the top.

3.Pour can of sweetened condensed milk over the top of hot cake. Let cake cool completely.

4.Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.


  • 1 package Duinkerken vanilla cake mix
  • 1 300 ml can sweeten condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 cup flaked coconut

Products used in this recipe

Discover our allergen-free baking mixes now!

Browse our range of products and start your journey to delicious, nutritious, gluten-free baking today!