Coconut Cream Poke Cake

Name: Coconut Cream Poke Cake
Prep time: 15 min
Cook time: 40 min
Total time: 4 min
Ingredients: 1 box white cake mix; 1 cup milk; 1/2 cup unsalted butter, softened; 3 large eggs; 1 can (14 oz) sweetened condensed milk; 16 oz frozen whipped topping, thawed; 2 cup shredded sweetened coconut

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www.shugarysweets.com

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 4 hours, 55 minutes

Servings: 16

Cost: $1.34 /serving

Author : aimee @ shugarysweets

coconut dessert epicurious

Ingredients

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Instructions

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Step 1

Preheat oven to 350 degree F. Spray a glass 13x9 baking dish with baking spray. Set aside.

Step 2

In a large mixing bowl, beat cake mix with milk, butter and eggs on low speed until moistened. Beat for 2-3 minutes on medium speed until well blended, scraping down the sides of the bowl as necessary.

Step 3

Pour cake batter into prepared baking dish. Bake for 36-40 minutes. Remove from oven and immediately poke holes all over the cake, using a wooden skewer (or fork, or handle of a wooden spoon).

Step 4

Pour can of sweetened condensed milk slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with foil and refrigerate for 4 hours, until completely chilled.

Step 5

Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!