Coconut Cream Poke Cake

By á-148251

Ingredients

• 1 box white cake mix and follow box instructions
• 1 (15 ounce) can of cream of coconut (not to be confused with coconut milk! Find this is the aisle with the alcoholic mixers.)
• 1 (8 ounce) tub light cool whip
• 2 cups of coconut flakes, toasted

Details

Servings 12

Preparation

Step 1

1. Prepare and bake the cake according to the directions on the box for a 9x13 inch pan. Make sure to grease your dish before adding the cake batter. Bake at 350 degrees for 23 minutes. Allow cake to cool to room temperature.
2. Meanwhile, toast the coconut on an ungreased baking sheet at 350 degrees for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.
3. Using a fork, poke holes all over the top of the cooled cake. Open the can of cream of coconut, empty it into a 2 cup measuring glass and heat it for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the cream of coconut, about 5 to 10 minutes.
4. Frost the cake with cool whip and sprinkle the top with the toasted coconut. Cut and serve immediately. Keep leftovers refrigerated.