Coconut Poke Cake

By KitchenGnome

Ingredients

• 1 (18 oz) boxed White Cake mix (plus ingredients to make cake)
• 7 oz canned coconut milk
• 1 (8 oz) container frozen whipped topping, thawed
• 8 oz sweetened flaked coconut

Preparation

Step 1

Instructions
Prepare cake according to the package directions.
Bake in a 13x9 baking dish according to package directions.
Remove cake from the oven, and while still hot, poke holes all over the top using a fork.
Open the can of coconut milk and stir it so it is completely combined.
Pour 7 oz of the coconut milk over top of the hot cake.
Cool cake completely.
Spread whipped topping over the entire cake.
Top with flaked coconut.
Refrigerate for one hour before serving.