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Coconut Cream Poke Cake

Source of Recipe

Internet


Recipe Introduction

Preheat oven 350 degrees

List of Ingredients

1 (15.25 oz.) box white cake mix
3 large eggs
1 cup milk
½ cup vegetable oil
1 box coconut cream instant pudding (3.4 oz.)
1 (15 oz.) can Cream of Coconut
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container frozen whipped topping, thawed
1 (8 oz.) package sweetened flaked coconut




Recipe

Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into prepared pan. Bake for 32-35 minutes or until a tooth pick out clean.

Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely

When the cake is completely cool top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.