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Coconut Poke Cake

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Prep Time 30 minutes
Cook Time 1 hour
Refrigerate 30 minutes
Course Cake
Cuisine American
Servings 24
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Ingredients
  

  • 1 18 1/4 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

Instructions
 

  • Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
  • While cake is still hot, poke holes with a utility fork all over the top.
  • Mix cream of coconut and sweetened condensed milk together in a bowl.
  • Pour over the top of hot cake. Let cake cool completely.
  • Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.