This past Memorial Day I really didn’t have anything planned at all. My husband decided the day before that we should do a cookout so I searched through a few recipes for a quick dessert. Normally I like to make everything from scratch (my icing and cake), but with limited time and knowing that the boys would want to be outside all day long I opted to go the simpler route and it turned out just as good.
Coconut Poke Cake
My husband and youngest daughter is a huge fan of coconut and I haven’t made a coconut cake since Christmas and that was for my dad, so I chose to do the Coconut Poke Cake and it was a huge hit. I have decided this is definitely a go-to recipe when there isn’t time to do it all from scratch. It came out super moist and absolutely delicious!
1 (18.25 ounce) package white cake mix or use your own personal recipe
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
1. 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.
2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let the cake cook completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
This cake came out tasting like I had spent hours in the kitchen preparing it when really it was super quick and easy!
