Coconut Cream Poke Cake

By Ckelley116

Ingredients

• 1 18 oz box white cake mix
• Ingredients to make cake (egg whites, oil, water)
• 1 15 oz can Cream of Coconut
• 1 8 oz container Cool Whip, thawed
• 1 8 oz package sweetened flaked coconut

Preparation

Step 1

Prepare and bake cake according to package directions for a 9x13 pan. Remove cake from oven, and while still hot, poke holes all over the top of the cake using a large fork.

Open cream of coconut (making sure to stir it first) and pour over warm cake.

Let cake cool completely, then frost with whipped topping. Top with flaked coconut.

Keep cake refrigerated.