Mango Coconut Poke Cake Recipes

MANGO-COCONUT POKE CAKE

Mango-Coconut Poke Cake image

Satisfy your sweet tooth with our Mango Coconut Poke Cake. Our Mango Coconut Poke Cake is the perfect dessert to serve during the summertime.

Provided by My Food and Family

Categories Home

Time 4h14m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) white cake mix
1-1/2 cups mango juice, divided
1 pkg. (3 oz.) JELL-O Mango Flavor Gelatin
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 large mango

Steps:

Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup mango juice to boil. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in remaining mango juice; carefully pour over cake. Refrigerate 3 hours.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Unmold cake onto cutting board; cut crosswise in half with serrated knife. Place 1 cake piece, top side down, on plate; spread with thin layer of COOL WHIP mixture. Cover with remaining cake piece, top side up. Frost top and sides of cake with remaining COOL WHIP mixture. Gently press coconut into sides of cake.
Cut mango into thin slices, then arrange on top of cake just before serving.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g

COCONUT POKE CAKE

Coconut Poke Cake image

White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.

Provided by Leslie

Categories Desserts Cakes Poke Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Steps:

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g

COCONUT-MANGO MALVA PUDDING

Coconut-Mango Malva Pudding image

My friend shared this amazing malva pudding recipe with me. Malva pudding is a dense, spongy cake drenched in a rich, sticky butter sauce. My slow-cooker, tropical spin incorporates a creamy coconut sauce and juicy mangoes! -Carmell Childs, Orangeville, Utah

Provided by Taste of Home

Categories Desserts

Time 2h50m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

4 large eggs, room temperature
1-1/2 cups sugar
1/4 cup apricot preserves
2 tablespoons butter, melted
1 can (13.66 ounces) coconut milk
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup canned coconut milk
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons apricot preserves
1/2 teaspoon coconut extract
2 medium mangoes, peeled and chopped
1/4 cup sweetened shredded coconut, toasted
1 container (8 ounces) frozen whipped topping, thawed

Steps:

In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours., Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.

Nutrition Facts : Calories 518 calories, Fat 24g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 452mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.

COCONUT POKE CAKE

Coconut Poke Cake image

Make and share this Coconut Poke Cake recipe from Food.com.

Provided by Debe6496

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 teaspoon almond flavoring
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Steps:

Prepare and bake white cake mix according to package directions.
Remove cake from oven.
While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.

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