Caramel Coconut Poke Cake
Servings 16 servings
Calories 330kcal
Ingredients
- 1 1/2 cup sweetened flaked coconut divided use
- 1/2 cup chopped pecans toasted
- 1 15.25 oz box Butter Cake mix plus ingredients to prepare
- 1 1/3 cup quality prepared caramel or dulce de leche divided
- 1 16 oz container frozen whipped topping, thawed
- 1 tsp kosher salt optional
Instructions
- Preheat the oven to 350°F. Spray a 13 x 9-inch baking pan with cooking spray. Set aside.
- Spread the pecans and 1/2 cup coconut on a sheet pan in a single layer. Place the pan into the preheated oven. Toast the nuts for 6 minutes then remove to cool. Toast the coconut for 6-8 minutes total stirring periodically for even browning, Set aside to cool.
- Prepare the butter cake per the package directions using the amounts of eggs, oil and water recommended.
- After preparing the batter mix 1 cup flaked coconut into the batter by hand. Spread the cake batter evenly into the pan.
- Bake for 25-30 minutes until golden and a cake tester or toothpick inserted into the center comes back clean.
- Remove from the oven and immediately poke the cake generously using a fork or for larger holes the handle of a wooden spoon.
- Pour 1 cup caramel over the hot cake. Spread evenly gently pressing into the holes. Cool completely.
- After cooling, frost the top with whipped cream. Drizzle with the remaining caramel and sprinkle with kosher salt. Top with toasted coconut and pecans.
- Store leftovers chilled for up to 4 days.
Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 46g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg