Coconut Poke Cake
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
Directions
-
Prepare and bake white cake mix in a 9×13-inch dish according to package directions.
- While cake is still hot, poke holes with a utility fork all over the top.
- Mix cream of coconut and sweetened condensed milk together in a bowl.
- Pour over the top of hot cake. Let cake cool completely.
- Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
