Coconut Poke Cake
  • 1 box White Cake Mix (plus box ingredients)
  • 14 oz Sweetened Condensed Milk
  • 1 cup Coconut Milk
  • 4 oz Shredded Coconut
  • 8 oz thawed Frozen Whipped Topping (Cool Whip)
  1. Prepare cake in 13x9" pan according to box directions.
  2. Allow to cool until just slightly warm.
  3. Use spoon handle to poke holes evenly across cake.
  4. Combine coconut milk and sweetened condensed milk and whisk until well blended.
  5. Pour mixture over cake making sure it gets down into holes.
  6. Refrigerate cake for 15 minutes to allow mixture to set up.
  7. Spread whipped topping evenly over cake.
  8. Garnish with a shredded coconut.
Recipe by Life Love Liz at