Coconut Poke Cake 
Indulge in a slice of paradise with this irresistible tropical coconut poke cake! A light and fluffy white cake is infused with a luscious blend of creamy coconut and sweetened condensed milk, then crowned with a fluffy layer of Cool Whip and a generous sprinkle of coconut flakes. Perfect for any occasion, this cake becomes even more delicious as it sits, making it a guaranteed crowd-pleaser!
Ingredients
For the Cake:
1 box white cake mix (Duncan Hines recommended)
3 large eggs
1 cup milk
½ cup vegetable oil
1 small box vanilla or almond instant pudding mix
1 tsp vanilla or almond extract
For the Topping:
1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
8 oz Extra Creamy Cool Whip, thawed
12 oz frozen grated coconut (or sweetened shredded coconut)
Instructions
Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and extract. Mix until smooth and well incorporated.
Pour the batter into the prepared baking dish and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
Soak the Cake:
While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface.
In a separate bowl, whisk together the cream of coconut and sweetened condensed milk until smooth.
Slowly pour the mixture evenly over the cake, allowing it to seep into the holes and soak into the cake.
Add the Topping:
Let the cake cool completely to room temperature.
Spread the thawed Cool Whip evenly over the top of the cake.
Sprinkle the grated coconut generously over the Cool Whip for a tropical finish.
Chill and Serve:
Cover the cake and refrigerate for at least 8 hours or overnight to allow the flavors to meld together.
Slice, serve, and enjoy your dreamy, tropical dessert!
Chef’s Tips
Extra Coconut Flavor: Add ½ tsp of coconut extract to the cake batter for an even more intense coconut flavor.
Make-Ahead Magic: This cake tastes even better the next day, making it a perfect make-ahead dessert for parties or gatherings.
Coconut Swap: If frozen grated coconut isn’t available, sweetened shredded coconut works just as well!
Dive into this heavenly coconut poke cake and let its tropical flavors transport you to paradise! 
