Coconut Cream Poke Cake

• 1 box (15.25 oz) white cake mix
• 1 cup coconut milk
• 1/2 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) cream of coconut
• 1 tub (8 oz) whipped topping, thawed
• 1 cup shredded coconut, toasted

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. In a large bowl, combine the white cake mix, coconut milk, water, eggs, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes, or until well blended.
3. Pour the batter into the prepared baking dish and spread it evenly.
4. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
6. In a medium bowl, whisk together the sweetened condensed milk and cream of coconut. Pour the mixture evenly over the cake, ensuring it seeps into the holes.
7. Allow the cake to cool completely, then spread the whipped topping evenly over the top.
8. Sprinkle the toasted shredded coconut over the whipped topping.
9. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes (including refrigeration)Kcal: 420 kcal | Servings: 12 servings