Coconut Cream Poke Cake

By msippigrl

White cake mix gets a scrumptious makeover! Easy recipe for the moistest coconut cake ever!

Ingredients

• 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)

Preparation

Step 1

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.