Coconut Cream Poke Cake
Coconut Cream Poke Cake is made with boxed white cake mix, cream of coconut and sweet condensed milk topped with a cool whip frosting and shaved coconut for a truly delicious dessert.
Ingredients
- 1 box White Cake Mix ( plus the ingredients to make it)
- 14 oz Cream Of Coconut
- 14 oz Sweet Condensed Milk
- 16 oz Cool Whip (thawed)
- 8 oz Sweetened Flaked Coconut
Instructions
- First, in a 9 x 13” pan, bake the cake according to the directions on the back of the packaging.
- Poke holes into the cake about 2 inches apart once it’s done baking.
- In a small bowl, whisk together the cream of coconut and sweetened condensed milk until it’s evenly combined.
- Pour it over the warm cake and using a spatula, glide the moxies into the holes. It may look like a lot but the cake will absorb it.
- Place it into the refrigerator for at least an hour to cool.
- After that, add the Cool Whip to the top and smooth it out evenly.
- Finally, sprinkle the coconut flakes on top of the Cool Whip and serve. Enjoy!