Coconut Cream Poke Cake

Instructions

Step 1 Prepare and bake the cake according to package instructions in a 9×13-inch pan./n
Step 2 Allow the cake to cool slightly, then use the handle of a spoon to poke holes all over the cake./n
Step 3 In a bowl, mix sweetened condensed milk, coconut milk, and vanilla extract./n
Step 4 Pour the mixture evenly over the cake, allowing it to soak into the holes./n
Step 5 Refrigerate the cake for at least 2 hours to set./n
Step 6 Whip the heavy cream with powdered sugar until soft peaks form./n
Step 7 Spread the whipped cream evenly over the chilled cake./n
Step 8 Toast the shredded coconut in a pan over medium heat until golden brown./n
Step 9 Sprinkle the toasted coconut over the top before serving.

Storage and Reheating Tips

Store the cake covered in the refrigerator for up to 4 days. Because it contains cream and milk, it should remain chilled. This cake is best served cold and does not require reheating. For longer storage, avoid freezing after adding the whipped topping, as texture may change.