Kristen has been perfecting her coconut poke cake for a dear friend who is also a coconut lover. They think this version is the bomb! Hope you do too!
This is an easy-to-make, beautiful, rich coconut-y cake that ideally is made the day before (and kept refrigerated).
1 box Betty Crocker Super Moist Vanilla cake mix (or your preferred vanilla cake mix)
3 eggs (or as mix directs)
½ cup vegetable oil (again as mix directs)
1 cup water (as mix directs)
1 bag (14 oz) Sweetened Coconut Flakes (any brand)
Coconut Extract (found in the baking aisle near the Vanilla Extract)
1 can Sweetened Condensed Milk
½ can Cream of Coconut (found either near the sweetened condensed milk or near the adult beverage mixes)
16 oz container of Cool Whip
Preheat oven as directed by cake mix.