Coconut Poke Cake
8 1/4 ozpackage white cake mix
·additional ingredients needed, according to cake mix package
1/4 tspcoconut extract (optional)
14 ozcan cream of coconut (don't use coconut milk)
14 ozcan sweetened condensed milk
16 ozcontainer frozen whipped topping, thawed
8 ozflaked coconut
How to Make Coconut Poke Cake
- Prepare white cake mix as directed on package directions. Beat coconut extract into the cake batter and pour batter into a greased and floured 9x13-inch baking dish. Bake cake according to package directions. Remove cake from oven. While still hot out of the oven, use a drinking straw to poke holes about an inch apart on the cake surface.
- Mix cream of coconut and sweetened condensed milk together. Slowly pour the creamy coconut mixture all over the top of the hot cake and let it soak into the cake.
- Let the cake cool completely, then frost to top with the whipped topping, and then sprinkle the flaked coconut over the whipped topping.
- Keep cake refrigerator until ready to serve.