Name: Coconut Cream Poke Cake
Yield: 8 servings
Ingredients: White Cake Mix; Coconut Cream; Sweetened Condensed Milk; Whipped Topping; Coconut Flakes; Frozen Whipped Topping (16oz, Thawed)

Protein 5g • Carbs 70g • Fat 28g • 550 Calories

Estimated macros only. Values are guidelines, not precise nutrition data.

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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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