Coconut Poke CakeSubmitted by: ARVILLA2
1 - 18.25 oz white cake mix
1/2 tsp coconut extract
1 - 14 oz. can coconut milk
1 - 14 oz. can sweetened condensed milk
2 - 8 oz. frozen whipped topping, thawed
1 - 8 oz. pkg. flaked coconut
2. Remove cakes from oven. While cake is hot poke holes all over the top of the cake.
3. While cake is baking, mix coconut milk with sweetened condensed milk. Then pour over top of hot cakes. Let cake cool completely.
4. Frost with whipped topping and top with flaked coconut.
5. Keep refrigerated.
Serving Size: Makes 2 - 8 x 8 cake pans that yield 9 servings each (18 servings)
Number of Servings: 18
Recipe submitted by SparkPeople user ARVILLA2.