Coconut Poke Cake
Poke cakes have been around for years, ever since the first Jello Poke Cake was introduced back in the 1970's. They're easy and delicious, try this creamy coconut version.
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 13x9x2-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.