Coconut Cream Poke Cake

• Vegetarian

• Baking & Spices

  • 1 (8oz tub Cool whip, light
  • 1 box White cake mix

• Nuts & Seeds

  • 2 cups Coconut flakes
  • 1 (15oz can Cream of coconut

Found on lmld.org

Description

Ingredients

• 1 box white cake mix (I love Duncan Hines Classic White Cake Mix)
• Ingredients for the cake according to the box. Mine said: 3 large egg whites, 1 cup water, ¼ cup oil
• 1 (15oz) can Cream of Coconut (Not to be confused with coconut milk! Find this in the aisle with the alcoholic mixers.)
• 1 (8oz) tub light cool whip
• 2 cups of coconut flakes, toasted (directions below)

Directions

• Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes.
• Allow cake to cool to room temperature.
• Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes.
• Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently.
• Allow the toasted coconut to cool.
• Using a fork, poke holes all over the top of the cooled cake.
• Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave.
• Whisk the mixture well and then pour it all over the cake and into the holes.
• Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
• Frost the cake with cool whip and sprinkle the top with the toasted coconut.
• Cut and serve. Keep leftovers refrigerated.