Coconut Poke Cake

Recipe by Debe6496
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package white cake mix
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 12
    teaspoon almond flavoring
  • 1
    (14 ounce) can cream of coconut
  • 1
    (14 ounce) can sweetened condensed milk
  • 1
    (16 ounce) package frozen whipped topping, thawed
  • 1
    (8 ounce) package flaked coconut
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DIRECTIONS

  • Prepare and bake white cake mix according to package directions.
  • Remove cake from oven.
  • While still hot, using a utility fork, poke holes all over the top of the cake.
  • Mix cream of coconut and sweetened condensed milk together.
  • Pour over the top of the still hot cake.
  • Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
  • Keep cake refrigerated.
  • Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
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