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Oklahoma Coconut Poke Cake

Coconut is the star of this cake. You get a double dose, once in the mixture that soaks into the cake and second with the coconut sprinkled on top. Don't worry though, it's a nice flavor treat...it's not too much coconut. —Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 25 min. + cooling
  • Makes
    20 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1 can (15 ounces) cream of coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 cup sweetened shredded coconut

Directions

  • Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan.
  • Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely.
  • Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.
Nutrition Facts
1 piece: 320 calories, 12g fat (10g saturated fat), 7mg cholesterol, 211mg sodium, 50g carbohydrate (40g sugars, 1g fiber), 3g protein.
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