Coconut Cream Poke Cake
- 1 oz box white cake mix
- ingredients needed to make cake (egg whites, oil & water)
- 1 15 oz can Cream of Coconut
- 1 8 oz container frozen whipped topping thawed
- 1 8 oz package sweetened flaked coconut
Prepare and bake white cake mix according to package directions for a 9 x 13 pan.
Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
Evenly coat the whole cake and spread it around so it will soak in.
Let cake cool completely then frost with whipped topping.
Then top with flaked coconut.
If you like you can toast your coconut first. Keep cake refrigerated. I think this cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.