Coconut Cream Poke Cake
Source of Recipe
This was a recipe I found years ago online when internet recipe sharing was starting to take off. The cake is so moist and has such a great creamy, coconut flavor that I think even folks who are not coconut lovers will fall in love with this one!
List of Ingredients
1 (18 ounce) box white cake mix
ingredients needed to make cake (egg whites, oil & water)
1 (15 ounce) can Cream of Coconut
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package sweetened flaked coconut
Prepare and bake white cake mix according to package directions for a 9x13 pan.
Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork or straw.
Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake. Make sure you 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 but we prefer it untoasted.
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.
You want to use Cream of Coconut -not coconut milk. Cream of Coconut can usually be found in the alcohol aisle of your grocery store. It tends to be near all the margarita mixes.