How To Make A Coconut Poke Cake

Ingredients For Cake

1 Box White Cake Mix
1 3.4oz Instant Jello Coconut Pudding
1/2 Cup Oil
1 Cup of Milk
3 Eggs

Add Pudding to Cake mix and bake according to package directions in a 9x13 cake pan in a 325 degree preheated oven.

Topping

2 Cups Of Warm Water
1/2 Cup Granulated Sugar
1 8oz Cool Whip
1 Package of Birds Eye Fresh Coconut (thawed)

Remove cake from the oven and mix together water and sugar. Set aside.
Using the bottom of a wooden spoon, poke holes into cake. Pour water and sugar mixture over the cake. Pour slowly and evenly to make sure mixture is evenly distributed throughout the cake.

Allow the cake to cool completely. Top cake with Cool Whip and then Coconut. Chill in refrigerator for at least 2 hours before serving. Enjoy