Cream of Coconut Poke Cake
Ingredients:
1 box white or yellow cake mix
Eggs, oil, and water (as per the cake mix instructions)
1 can (15 oz) cream of coconut (not coconut milk)
1 can (14 oz) sweetened condensed milk
1 container (8 oz) whipped topping (like Cool Whip)
1 cup sweetened shredded coconut
Instructions:
Bake the Cake:
Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package directions for a 9×13-inch cake, using the eggs, oil, and water as directed.
Poke the Cake:
Once the cake is baked and still warm, use the handle of a wooden spoon or a fork to poke holes all over the cake, spacing them about 1 inch apart.
Pour the Coconut Mixture:
In a medium bowl, combine the cream of coconut and sweetened condensed milk. Slowly pour this mixture over the top of the cake, ensuring it seeps into all the holes.
Cool the Cake:
Let the cake cool completely to room temperature, then refrigerate for at least 1 hour, allowing the cake to soak up the liquid.
Top with Whipped Topping:
Once the cake has chilled, spread the whipped topping evenly over the entire cake.
Toast the Coconut (Optional):
For extra flavor, you can toast the shredded coconut. Place the coconut in a dry skillet over medium heat, stirring frequently until golden brown (about 3-5 minutes). Be careful not to burn it.
Add the Coconut:
Sprinkle the shredded (toasted or untoasted) coconut over the whipped topping.
Serve:
Refrigerate the cake until ready to serve. Slice and enjoy the creamy, coconutty goodness!