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Coconut Cream Poke Cake
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Description
If you love coconut and pina colada, then you will love this poke cake!
Ingredients
- 1 box (18 Oz. Size) Cake Mix, White Or Golden Yellow
- Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
- 15 ounces, fluid Cream Of Coconut (Found In The Alcohol Aisle)
- 8 ounces, weight Cool Whip , Thawed
- 8 ounces, weight Sweetened, Flaked Coconut
Preparation
Prepare and bake cake according to directions in a 9 x 13 pan (you’ll typically need water, eggs, and oil, as directed in mix package). Remove cake from oven and while still hot, poke holes all over it with the end of a spoon.
Open your can of cream of coconut and stir well. Pour evenly over entire cake. Chill cake for 1 hour, then spread with Cool Whip and sprinkle flaked coconut over the top. Refrigerate until serving time for a minimum of 3 hours. It gets even better if you can wait overnight!
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