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Coconut Cream Poke Cake

cakemixes
"You'll love it"
From:
Nina Roberts
Time:
350° - 25 minutes
Serves:
1 9" cake
Ingredients
  • 2 - 9oz. pkgs. yellow cake mix
  • 2 large eggs - beaten
  • 1 1/2 cup buttermilk (divided)
  • 1 (15.5 oz) can cream of coconut
  • 1 (16 oz.) frozen whipped topping - thawed
  • 1 cup sweetened coconut - lightly toasted
1x
Steps
  1. Spray 9" square pan with cooking spray.
  2. In large bowl, mix together cake mixed, eggs, and 1 cup buttermilk. Spread batter into prepared pan.
  3. Bake 350° until toothpick inserted in center comes out clean - about 25 minutes.
  4. Using a fork, poke holes all over the top of the warm cake.
  5. In medium bowl, whisk together cream of coconut and remaining 1/2 cup buttermilk.
  6. Slowly pour mixture over cake, letting it absorb. Cover, refrigerate 2 hours or overnight.
  7. Just before serving, spread whipped topping onto cake and sprinkle with coconut.