Coconut Poke Cake

Step 1

Mix the cake mix according to the package directions. Use canned coconut milk instead of the milk or water, and using coconut oil instead of the oil or butter, if you like. Add the shredded coconut.

Step 2

Bake according to the package directions in a 9x13-inch baking dish.

Step 3

Once the cake is baked and cooled, poke holes in it about 1 inch apart using the handle of a wooden spoon.

Step 4

Mix together the cream of coconut and the coconut milk and pour evenly over the cake into the holes.

Step 5

Whip the whipping cream to medium peaks, add the coconut milk and powdered sugar, and whip until combined. Frost the entire cake with the whipped cream.

Step 6

Toast the 1 1/2 cups shredded coconut at 400°F for 5-8 minutes or until it is just starting to turn golden brown. Top the cake with the toasted coconut.