COCONUT POKE CAKE

Ingredients:

• 1 (15.25 ounce) package white cake mix 
• 1 (14 ounce) can cream of coconut (if they don't have it in can, you can use whatever they have. Make sure it has at least 14oz. If it's a 20oz bottle, you will only use 14oz of it)
• 1 (14 ounce) can sweetened condensed milk 
• 1 (16 ounce) container frozen whipped topping, thawed 
• 1 (7 to 8 ounce) package flaked coconut

How to Make It:

1. Prepare and bake white cake mix according to package directions. 
2. Remove cake from oven. 
3. While still hot, using a utility fork, poke holes all over the top of the cake. 
4. Mix cream of coconut and sweetened condensed milk together. 
5. Pour over the top of the still hot cake.
6. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. 
7. Keep cake refrigerated. 
8. It makes 1 9X13 cake