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Coconut Cream Poke Cake

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Ingredients
  

  • For the Cake:
  • 1 box Duncan Hines White Cake Mix
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 small box vanilla or almond pudding mix
  • 1 teaspoon vanilla or almond extract
  • For the Topping:
  • 1 can 15 oz cream of coconut
  • 1 can 14 oz sweetened condensed milk
  • 1 container 8 oz Extra Creamy Cool Whip, thawed
  • 12 oz frozen grated coconut thawed

Instructions
 

  • Step 1: Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla (or almond) extract. Mix well according to the package instructions, usually for 2-3 minutes until smooth.
  • Step 2: Bake the Cake: Pour the batter into a greased 9x13-inch baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for about 10 minutes.
  • Step 3: Prepare the Poke Topping: In a bowl, mix together the cream of coconut and sweetened condensed milk. Once the cake has cooled slightly, use a fork or the handle of a wooden spoon to poke holes all over the cake.
  • Step 4: Pour and Chill: Slowly pour the coconut and condensed milk mixture over the cake, allowing it to soak into the holes. Refrigerate the cake for at least 2 hours, letting the flavors absorb and the cake become deliciously moist.
  • Step 5: Add the Whipped Topping and Coconut: Once chilled, spread the thawed Cool Whip evenly over the top of the cake. Sprinkle the grated coconut generously over the whipped topping for added texture and flavor.
  • Step 6: Serve: Slice and serve this Coconut Cream Poke Cake chilled, enjoying the rich, tropical flavors in each bite!