Coconut Poke Cake
- 1 pkg. white cake mix
- 1 14 oz. cream of coconut
- 1 14 oz. sweetened condensed milk
- 16 oz. frozen whipped topping, thawed
- 8 oz. coconut
Prepare cake according to package directions. Cook in a 9 X 13” pan. When done, poke holes with a skewer all over the top of the cake. Mix cream of coconut and sweetened condensed milk together and slowly pour over the top of the cake while it’s still hot. Cool and add topping and top with coconut. Refrigerate.