Coconut Poke Cake

Ingredients 1 (15.25 ounce) package white cake mix 1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk 1 (16 ounce) package frozen whipped topping, thawed 1 (8 ounce) package flaked coconut

Directions In a 9 x 13-inch dish, prepare and bake the white cake mix according the instructions on the package.

Make piercings all over the top with a fork while the cake is still hot.

In a bowl, combine sweetened condensed milk and coconut cream.

Drizzle over the warm cake. Allow cake to cool fully. Cover cake with flaked coconut and frost with whipped topping. Store cake in the refrigerator to keep it cool.

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