This easy coconut poke cake recipe combines a mixture of sweetened condensed milk and coconut cream. Whipped topping and coconut make the topping. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a fruit cake balls with condensed milk is used for general nutrition advice.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. If you’d like to toast some of the coconut, spread it in a single layer in a large, dry skillet over medium heat. Cook, stirring and turning constantly until the coconut is lightly browned. Sweetened coconut browns quickly, so watch carefully. Right after you take the cake out of the oven, poke holes all over it using a toothpick or a skewer.