Southern Coconut Poke Cake
3h 45m
Ingredients
- 1 box white cake mix, prepared and left in 9 x 13 inch pan
- 1 can coconut cream, such as Coco Casa or other sweet cream of coconut product
- 1 can sweetened condensed milk
- 1 tub whipped topping
- 3 1/2 ounces shredded sweetened coconut, about 1 1/3 cups
Instructions
5 steps
- 1
Gather the ingredients.
- 2
Right after you take the cake out of the oven, poke holes all over it using a toothpick or a skewer.
- 3
In a bowl, combine Coco Casa (or another cream of coconut) and 1 can of sweetened condensed milk.
- 4
Pour over the cake.
- 5
When the cake is completely cool, spread the whipped topping over top (if you prefer a thinner whipped topping layer, do not use the entire container) and sprinkle with coconut. Cover the cake and refrigerate until it is thoroughly chilled before serving.
Progress
0 / 5 steps



