Description
A vibrant and festive Easter Poke Cake filled with sweetened condensed milk and topped with whipped cream and coconut flakes.
Ingredients
Scale
- 1 box of vanilla cake mix
- Ingredients needed for the cake: eggs, water, and oil (as per package instructions)
- 1 can of sweetened condensed milk
- 1 cup coconut flakes
- 1 cup whipped topping
- 1 package of instant vanilla pudding mix
- Food coloring (pastel colors)
Instructions
- Prepare the vanilla cake mix according to package instructions and bake in a greased 9×13 inch pan for 25-30 minutes until golden brown.
- Let the cake cool in the pan for 10 minutes.
- Using a fork, poke holes all over the cake.
- Mix the sweetened condensed milk with food coloring and pour it over the cake, allowing it to seep into the holes.
- In another bowl, combine the instant pudding mix with milk and fold in the whipped topping, then spread over the cake.
- Sprinkle the coconut evenly over the top.
- Chill in the refrigerator for 2-4 hours before serving.
Notes
This cake can be made ahead of time and stored in the fridge. It tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Easter, cake, dessert, poke cake, sweetened condensed milk