Last-Minute Coconut Poke Cake

A customer at the grocery store where I work was buying the ingredients for this super easy cake, and since I LOOOVVEE coconut I had to ask what she was making. She told me she found this on and has made it many times. She substitutes coconut milk for the sweetened condensed milk, but either way it sounds delicious! Keep these mostly non-perishable ingredients on hand and you'll be ready with a quick homemade cake to bring along to an impromptu weekend cookout!

photo by Tricia Jaeger

Coconut Poke Cake:

1 (18.25 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

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

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