Oklahoma Coconut Poke Cake

Name: Oklahoma Coconut Poke Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 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 (6-1/2 cups); 1 cup sweetened shredded coconut

TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling YIELD: 20 servings.

Coconut is the star of this cake. You get a double dose, once with 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—not too much coconut. —Taste of Home Test Kitchen

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 (6-1/2 cups)
1 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan.
2. 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.
3. 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, 0 fiber), 3g protein.

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