Some recipes are forever remembered. Oklahoma Coconut Poke Cake will be loved by you and everyone you serve it to.
Ingredients:
- 1 box white cake mix (regular size)
- 1 15 oz. can coconut cream
- 1 14 oz. can sweetened condensed milk
- 1 package (16 oz) frozen whipped topping, thawed (6-1/2 cups)
- 1 cup sweetened desiccated coconut
Method:
Prepare and bake the white cake mix according to package instructions in a 9×13 inch baking pan. Allow the cake to cool for 10 minutes after baking.
In a small bowl, mix together the coconut cream and sweetened condensed milk until well combined.
Using the handle of a wooden spoon or fork, make holes in the top of the warm cake.
Slowly pour the coconut cream mixture over the top of the cake, allowing it to seep into the holes. Make sure the entire surface of the cake is evenly covered.
Cover the cake and refrigerate for at least 4 hours or overnight to allow the flavours to meld and the cake to absorb the coconut mixture.
Before serving, spread the defrosted whipped topping over the top of the cake to cover completely.
Sprinkle the desiccated coconut evenly over the whipped topping.
Slice and serve the Coconut Poke Cake and enjoy its moist and coconuty flavour!
