Coconut Cream Poke Cake
White cake mix gets a scrumptious makeover! Easy recipe for the moistest coconut cake ever!
- 1 (16.5 oz) box Duncan Hines Classic White Cake mix
- 1 small (4 servings size) box vanilla instant pudding mix
- 3 extra-large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3/4 cup (half of 15 oz can) cream of coconut
- 2/3 cup (half of 14 oz can) sweetened condensed milk
- 8 - 12 ozs. Extra Creamy Cool Whip
- 1 (6 oz) package frozen sweetened flaked coconut, room temperature (I used Birds Eye brand)
Preheat oven to 350 F. Grease and flour a 13x9" baking dish. Set aside. Crumble the coconut into a mixing bowl and set aside at room temperature. In a separate small bowl, combine the cream of coconut and sweetened condensed milk then refrigerate until needed. (Reserve the leftovers for another time).
In a large mixing bowl, whisk together the cake mix and dry pudding mix. Add the eggs, oil, whole milk, and vanilla; using a hand mixer, beat the mixture for 2 1/2 minutes on medium-high speed. Pour batter into the prepared pan.
Bake for 30-33 minutes or until center tests done with a toothpick.
Poke holes about 1 inch apart in the top of the hot cake with the end of a wooden spoon then slowly spoon the condensed milk mixture over the top. Cool cake completely on a wire rack.
Frost cooled cake with the Cool Whip; then sprinkle the coconut over the top. Refrigerate at least 4 hours before serving.
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