This coconut poke cake is simple to make with white cake soaked in sweet, creamy coconut milk and smothered in whipped topping and crispy flaked coconut — a real treat for those who love coconut!
Ingredients
- 1 package white cake mix , 15.25 ounce
- 1 can cream of coconut , 14 ounce
- 1 can sweetened condensed milk , 14 ounce
- 1 package frozen whipped topping , 16 ounce
- 1 package flaked coconut , 8 ounce
Instructions
-
1
Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
-
2
While cake is still hot, poke holes with a fork all over the top.
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3
Mix cream of coconut and sweetened condensed milk together in a bowl.
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4
Pour over the top of hot cake. Let cake cool completely.
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5
Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
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6
Enjoy!
Nutrition Facts
Per serving
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