Heaven On A Plate

Coconut Poke Cake

1 white cake mix
1 can (15oz) cream of coconut (not coconut milk)
1 can (14oz) sweetened condensed milk
1 container (16oz) Cool Whip
2 cups sweetened flaked coconut

Mix and bake cake as directed on package - I use a 13X9 pan because it's the easiest. Leave the oven on for toasting the coconut: place coconut in an even layer on a baking sheet and toast until golden brown (6-8 min. at 350). Set aside.

While still hot, poke the cake all over with a large fork. Mix cream of coconut and sweetened condensed milk together and pour over hot cake. It might seem like too much coconut mixture at first, but it will soak in. Cool completely in fridge.

Top cake with Cool Whip and sprinkle with toasted coconut.

Enjoy!