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Coconut Poke Cake

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I love recipes that start with a cake mix.  I guess that’s because I love cake, love the ease of using a cake mix, and love adding anything to it that makes it seem more home made.  This one really is over-the-top indulgent but sooooo good.  Dennis is taking the leftovers (1 slice…) to work tomorrow so I’m not tempted to polish it off!

I only had an 8 oz tub of Cool Whip on hand this time, that’s why the “frosting” layer is so thin.

Coconut Poke Cake

1 (18.25 oz.) package white cake mix
1 (14 oz.) can cream of coconut (NOT coconut milk)
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) package frozen whipped topping, thawed
1 (8 oz.) package flaked coconut

Prepare and bake white cake mix in a 9″x13″ pan according to package directions.

While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned.  Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside.

Remove cake from oven and immediately (yes, while it’s still hot–very important!) poke holes all over the top of the cake.  Pour the cream of coconut mixture over the hot cake–it will soak in through the holes.

Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated.

Veronica’s notes: The only cream of coconut I’ve found has enough to make two recipes.  Instead of saving half for later (I saved the last half for a couple months in the fridge–it apparently lasts forever), next time I will just omit the sweetened condensed milk and use all the cream of coconut. Cream of coconut is the same consistency & is just as sweet as sweetened condensed milk but has a coconut flavor, so I think this would have the same result except with a slightly more coconutty flavor!

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