Tuesday, February 10, 2009

Coconut Poke Cake

Quick, easy and yummy. You can find cream of coconut in the drink mixer section of your supermarket.
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package frozen whipped topping, thawed or whipped cream
Additional coconut, toasted or plain
Prepare and bake white cake mix according to package directions, using a 9x13 pan. 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.

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