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| Coconut Poke Cake |
"White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A actual deal with for people with a candy enamel."
Ingredients :
- 1 (18.25 ounce) bundle white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (sixteen ounce) bundle frozen whipped topping, thawed
- 1 (8 ounce) package flaked coconut
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 2H |
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- Prepare and bake white cake blend according to bundle directions. Remove cake from oven. While still warm, the use of a application fork, poke holes all around the top of the cake.
- Mix cream of coconut and sweetened condensed milk collectively. Pour over the top of the still warm cake. Let cake cool absolutely then frost with the whipped topping and pinnacle with the flaked coconut. Keep cake refrigerated.
Notes :
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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