Name: Coconut Cream Poke Cake
Cuisine: dessert_ingredients
Ingredients: White Cake Mix; Coconut Cream; Sweetened Condensed Milk; Whipped Topping; Coconut Flakes; Frozen Whipped Topping (16oz, Thawed)

An image of Coconut Cream Poke Cake, captured from a three-quarter angle several feet back, showing the full plate and table, elegantly plated for fine dining on a family dining table in a cozy room with soft lighting. The cake, resting in a casserole dish, is topped with a fluffy layer of whipped topping and sprinkled with raw coconut flakes. The setting features soft, ambient light enhancing the creamy texture and inviting appearance of the cake.

Classic comfort Recipe - FB - I made oven fried pork chops, mashed potatoes, green beans, cream style corn, rolls and a coconut cream cake. Yummy

Ingredients

White Cake Mix (18.25 Pkg): 1 Each
Coconut Cream: 14 Oz
Sweetened Condensed Milk: 14 Oz
Whipped Topping (Thawed): 1 Lbs
Coconut Flakes: 8 Oz
Frozen Whipped Topping (16oz, Thawed): 1 Each

Instructions

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.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated

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