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Coconut Cream Poke Cake




Source of Recipe


www.thecountgrycook.net


Recipe Link: https://docs.google.com/document/d/1oNMFZ3YT7S6I9dCDJyDOMGxZr8vgJP0uXtIBKgOTPpk/edit

List of Ingredients




Coconut Cream Poke Cake

Ingredients:
1 (18 oz.) box white cake mix
ingredients needed to make cake (egg whites, oil & water)
1 (15 oz.) can Cream of Coconut
1 (8 oz) container frozen whipped topping, thawed or instant Coconut Cream Pudding
1 (8 oz) package sweetened flaked coconut



Recipe



Prepare and bake white cake mix according to package directions for a 9x13 pan.

Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.

Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.

Make sure you evenly coat the whole cake and spread it around so it will soak in.

Let cake cool completely then frost with whipped topping.
For the topping, I used Coconut Cream Pudding. Made like pudding and covered cake.

Then top with flaked coconut.

If you like you can toast your coconut first.


Keep cake refrigerated.
I think this cake tastes best after it has cooled for at least a couple of hours.
It gives it time for the coconut flavors to really soak in.