Coconut Poke Cake

• 1 (18.25 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

Directions

1. Prepare and bake white cake mix in a 9×13-inch dish according to package directions.
2. While cake is still hot, poke holes with a utility fork all over the top.
3. Mix cream of coconut and sweetened condensed milk together in a bowl.
4. Pour over the top of hot cake. Let cake cool completely.
5. Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
6. Enjoy!