Coconut-Chocolate Poke Cake
Devil's food cake imbibed with cream of coconut and sweetened condensed milk, it is reminiscent of a tres leches cake. Topped with whipped cream and a sprinkling of toasted coconut, it's an easy to do treat.
cake mix, devils food
cream of coconut
e.g. Coco Lopez or Vitarroz
milk, sweetened condensed
fat free or regular
heavy whipping cream
Prepare and bake cake mix as directed on package for a 13" x 9" pan. Remove from oven. While cake is still hot, poke holes in the top using a wooden skewer or fork.
Whisk together the cream of coconut and sweetened condensed milk. Pour evenly over the top of the still warm cake (the cake will soak it all up). Cool cake completely.
When cake is completely cooled, whip the heavy cream, adding in the confectioner's sugar, until stiff peaks are formed. Spread over the cooled cake and sprinkle with the toasted coconut.
This cake must be refrigerated.