Coconut Poke Cake this is completely absurd! There should never be something so simple and delicious that you eat it in one day and then realize you have extra coconut flakes, giving you a reason to make it again and cover up your accidental overindulgence. The pokey pokey hole method adds moisture and coconaughtiness. White cake soaked in sweet, creamy coconut milk, then topped with whipped topping and shredded coconut.

Ingredients:

• 1 Box White Cake Mix Made According To The Package
• 14 Oz. Can Sweetened Condensed Milk
• 1 Tub Of Cool Whip Thawed
• 1 Can Of Coconut Cream
• 8 Oz. Coconut Flakes (Shredded)

How To Make Coconut Poke Cake:

Mix and bake the cake according to the instructions on the package.
While the cake is baking, mix together the coconut cream and the condensed milk in a bowl.
When the cake is still hot, poke holes in the top of it using a skewer or butter knife.
Pour the milk mixture over the cake, and allow it to soak in as the cake cools.
When the cake has cooled, top with the Cool Whip and serve.
Enjoy!