Poke cakes have been around
for years...ever since the classic Jello Poke Cake was introduced
back in the 1970's. They're easy, fun and yummy -- like this
coconut version.
Coconut
Poke Cake
- 1 (18.25-ounce) package
white cake mix
- 1 (16-ounce) can coconut
milk
- 1 (14-ounce) can sweetened
condensed milk
- 1 (16-ounce) container
whipped topping
- 1 (8-ounce) bag sweetened
flaked coconut
- Prepare and bake white
cake mix according to package directions in a 13 x 9 x 2-inch baking pan.
- Remove cake from oven
and while still hot, using a utility, fork poke
holes all over top of the
cake.
- Mix coconut milk and sweetened
condensed milk together. Pour over the hot cake. Cool completely then frost
with the whipped topping and sprinkle
with the flaked coconut. Cover and store in refrigerator.
Makes 12 servings.
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