Coconut Poke Cake

Ingredients

• 1 (18.25 ounce) box white cake mix*
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

Instructions

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

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.