New Menu Coconut Poke Cake

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Coconut Poke Cake

"White cake soaked in candy creamy coconut milk and smothered in whipped topping and flaked coconut. A actual deal with for those with a sweet enamel."

Ingredients :

1 (18.25 ounce) bundle white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (sixteen ounce) bundle frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H

Prepare and bake white cake mix in line with bundle guidelines. Remove cake from oven. While nevertheless hot, the use of a software fork, poke holes everywhere in the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the pinnacle of the nevertheless warm cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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