Easter Bunny Poke Cake
A delightful poke cake infused with sweetened condensed milk and topped with coconut flakes, perfect for Easter celebrations.
Ingredients
For the cake
- 1 box yellow cake mix Use a good quality box mix for best results.
- 3 large eggs For richness and structure.
- 1/2 cup vegetable oil Adds moisture to the cake.
- 1 cup water To help the batter come together.
For the filling
- 1 can sweetened condensed milk Adds creaminess and sweetness.
- a few drops green food coloring For a grassy effect.
For the topping
- 1 cup coconut flakes To resemble bunny fur.
- optional pastel-colored candy eggs For garnishing.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish.
- Prepare the cake mix according to the package instructions, adding eggs, vegetable oil, and water.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes until the cake is risen and golden.
- Allow the cake to cool for about 10-15 minutes.
Assembly
- Poke holes evenly across the cooled cake using the handle of a wooden spoon.
- In a small bowl, mix the sweetened condensed milk with a few drops of green food coloring.
- Pour the mixture over the poke holes, ensuring it seeps into the cake.
- Chill the cake in the refrigerator for at least 2 hours.
- Spread whipped topping over the chilled cake.
- Garnish with coconut flakes and pastel-colored candy eggs.
Notes
For a healthier option, consider using a gluten-free cake mix or Greek yogurt in place of whipped cream. Make sure to let the cake cool properly to avoid a dry texture.