Coconut Poke Cake
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!
white cake mix
1
(15.25 ounce) package
cream of coconut
1
(14 ounce) can
sweetened condensed milk
1
(14 ounce) can
frozen whipped topping, thawed
1
(16 ounce) package
flaked coconut
1
(8 ounce) package
 Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
  While cake is still hot, poke holes with a fork all over the top.
  Mix cream of coconut and sweetened condensed milk together in a bowl.
  Pour over the top of hot cake. Let cake cool completely.
  Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
  Enjoy!
