Turn that cake mix into a crowd pleasing dessert with just a few extra topping. This Coconut Caramel Poke Cake is going to be the talk of the party!
Review Recipe

Coconut Caramel Poke Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20
Author Garnish & Glaze
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  • 1 box vanilla cake mix , prepared according to package
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (17 ounce) jar caramel sauce
  • 1 (8 ounce) container cool whip, thawed
  • 1 cup sweetened coconut , shredded
  • 3/4 cup macadamia nuts , chopped

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  1. Prepare and bake vanilla cake in a 9x13 inch pan according to the directions on the box.
  2. While cake is baking, spread coconut flakes onto a foil lined baking sheet. After cake is done cooking, toast the coconut in a 350 degree oven for 7-8 minutes until lightly browned, stirring halfway through.
  3. When cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the top of the cake about 1 inch apart and 1 inch deep. Pour the sweetened condensed milk over the warm cake, followed by the caramel sauce. Let the cake cool completely.
  4. Spread room temperature cake with Cool Whip. Sprinkle with toasted coconut and macadamia nuts. Refrigerate until ready to serve.