Coconut Poke Cake

Ingredients

• 8 ounce coconut flakes flaked
• 8 ounce coconut flakes flaked
• 14 ounce cream of coconut canned
• 14 ounce condensed milk sweetened canned
• 16 ounce non-dairy whipped topping frozen thawed
• 18.3 ounce cake mix white

Equipment

• oven

Directions

1. Prepare and bake white cake mix according to package directions.
2. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
3. Mix cream of coconut and sweetened condensed milk together.
4. Pour over the top of the still hot cake.
5. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.