Coconut Poke Cake

Ingredients

For the Cake:

• 1 box (15.25 oz) white cake mix, plus ingredients listed on the box (eggs, oil, water)

For the Coconut Cream Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 1 cup shredded coconut (sweetened or unsweetened)

For the Whipped Cream Topping:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Shredded coconut for garnish
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Instructions

1. Preheat your oven according to the instructions on the cake mix box.

2. Prepare the white cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking dish.

3. Bake the cake in the preheated oven until a toothpick inserted into the center comes out clean. Follow the baking time specified on the cake mix box.

4. While the cake is baking, prepare the coconut cream filling. In a bowl, mix together sweetened condensed milk, coconut milk, and shredded coconut.

5. Once the cake is done baking, remove it from the oven and let it cool for a few minutes.

6. Use the back of a wooden spoon or a fork to poke holes all over the cake.

7. Pour the coconut cream filling over the warm cake, making sure it seeps into the holes.

8. Refrigerate the cake for at least 2 hours or overnight to allow the coconut cream to set.

9. Before serving, prepare the whipped cream topping. In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

10. Spread the whipped cream over the chilled cake.

11. Garnish with shredded coconut.

12. Slice and serve your Coconut Poke Cake chilled.

Enjoy the tropical and indulgent flavors of Coconut Poke Cake, a perfect dessert for coconut enthusiasts!