Coconut Cream Poke Cake

By Addie

Ingredients

• 1 (18 oz.) white cake mix
• 1 (15 oz.) can Cream of Coconut
• 1 (8 oz) container frozen whipped topping, thawed
• 1 (8 oz) package sweetened flaked coconut

Details

Adapted from keyingredient.com

Preparation

Step 1

Prepare and bake white cake mix according to package directions for a 9x13 pan.

Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.

Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake. Make sure you evenly coat the whole cake and spread it around so it will soak in.

Let cake cool completely then frost with whipped topping. Then top with flaked coconut....If you like you can toast your coconut first.

Keep cake refrigerated. I think this cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.
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NOTE:

You want to use Cream of Coconut - not coconut milk. Cream of Coconut can usually be found in the alcohol aisle of your grocery store. It tends to be near all the margarita mixes. My local Walmart doesn't currently carry it but I am able to find it at Kroger. When you open the can, you will need to give it a good stir because the cream part tends to separate from the liquid.