Coconut Poke Cake Recipe

Ingredients

• 1 box (15.25 oz) white cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 1/2 cup shredded coconut
• 1 container (8 oz) whipped topping
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes

Instructions

1. Preheat oven to 350°F and grease a 9x13 inch baking pan.
2. In a large bowl, combine cake mix, oil, eggs, and water.
3. Beat with an electric mixer on medium speed for 2 minutes.
4. Pour batter into prepared pan and bake for 25-30 minutes until golden brown.
5. Remove from oven and let cool for 10 minutes.
6. Using the handle of a wooden spoon, poke holes all over the cake.
7. In a medium bowl, whisk together sweetened condensed milk and coconut milk.
8. Slowly pour the milk mixture over the cake, allowing it to soak into the holes.
9. Sprinkle shredded coconut over the top of the cake.
10. Refrigerate for at least 1 hour to allow the cake to absorb the liquid.
11. In a small bowl, mix whipped topping with powdered sugar and vanilla extract.
12. Spread the whipped topping mixture over the cooled cake.
13. Garnish with toasted coconut flakes before serving.