Mouth-watering Coconut Poke Cake
"This mouth-watering coconut poke cake is so moist, and it's topped with coconut cream, whipped cream frosting and sweetened coconut. 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."
Equipment
- Oven
Ingredients
- 1 (18.25 ounces) package white cake mix
- 1 (14 ounces) can cream of coconut
- 1 (14 ounces) can sweeten condensed milk
- 1 (16 ounces) package frozen whipped topping, thawed
- 1 (8 ounces) package flaked coconut
Instructions
- Prepare and bake white cake mix according to package directions. Remove cake from the 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.
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