Coconut Poke Cake

By CorbettCook

Serving Size 1/24 of a recipe
Servings Per Recipe 24

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Amount Per Serving
Calories 278
Calories from Fat 129

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% Daily Value *
Total Fat 14.4g 22 %
Saturated Fat 10.6g 53 %
Cholesterol 6mg 2 %
Sodium 199mg 8 %
Potassium 135mg 4 %
Total Carbohydrates 35.6g 11 %
Dietary Fiber 1g 4 %
Protein 3.2g 6 %
Sugars 33.1g
Vitamin A 4 %
Vitamin C 1 %
Calcium 11 %
Iron 6 %
Thiamin 7 %
Niacin 8 %
Vitamin B6 3 %
Magnesium 5 %
Folate 8 %

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

Preparation

Step 1

Prepare and bake white cake mix according to package directions. Remove cake from 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.