Coconut Poke Cake (Lite)Submitted by: MILLERSMOM
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
**I only used 12 oz**
1 (8 ounce) package flaked coconut
2. 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.
Number of Servings: 24
Recipe submitted by SparkPeople user MILLERSMOM.
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I made this today for a family get-together. It got rave reviews and everyone took a 2nd helping! I will definitely make it again. A chopstick works well for poking the holes. My changes: used a coconut box cake, cut coconut/milk mixture by 1/2, used 1 pint of fresh whipped cream. Delicious splurge! - 3/18/12