Coconut Fudge Poke Cake

By srumbel

White cake topped with cream of coconut, hot fudge, and Cool Whip is a great summer time dessert.

from insidebrucrewlife

Ingredients

• 1 white cake mix (I use Pillsbury)
• 3 cups shredded coconut, divided
• 1 can Cream of Coconut (15 oz.)
• 1 can sweetened condensed milk (14 oz.)
• 1 cup hot fudge topping
• 1 container Cool Whip (8 oz.)

Preparation

Step 1

Place 1/2 cup shredded coconut on a baking sheet. Place in oven at 350* for 10 minutes. Toss coconut a few times while baking, so it doesn't burn. Let cool.
Bake cake according to package directions for a 9x13 pan, adding 1 cup shredded coconut to the batter before baking. As soon as the cake comes out of the oven, use a fork to poke the cake all over. Make sure the cake is completely covered in holes. Mix the 2 cans of milk and pour slowly over the entire cake, making sure to fill the holes. Cool completely.
Microwave the hot fudge for about 30 seconds, or until spreadable. Cover the cake with the hot fudge. Top with the Cool Whip and the remaining coconut. Sprinkle the top with the toasted coconut for some color. Cut into 24 squares.
Notes

Place the Cream of Coconut in a bowl of hot water for about 5 minutes before opening and mixing with the sweetened condensed milk.