Coconut Cream Poke Cake

Yields Servings

15.25 oz (432 g) box white cake mix
Ingredients for the cake according to the box. Mine said: 3 large egg whites, 1 cup water, ¼ cup oil
15 oz (425 g) can Cream of Coconut, (Not to be confused with coconut milk or coconut cream! See Notes.)
8 oz (226 g) tub light cool whip
2 cups (240 g) of coconut flakes, toasted (directions below)

Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes. Allow cake to cool to room temperature.
Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.
Using a fork, poke holes all over the top of the cooled cake. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
Frost the cake with cool whip and sprinkle the top with the toasted coconut. Cut and serve immediately. Keep leftovers refrigerated.

Cream of Coconut is a sweetened coconut syrup similar to sweetened condensed milk. It is found in the aisle with the alcoholic mixers. Popular brands include: Coco Lopez, Coco Real, and Coco Goya. (Coconut milk and coconut cream are not sweetened, and will not work in this recipe.)
NOTE: The toasted coconut only stays crunchy for a couple of hours because it pulls the moisture from the cool whip topping, so don’t put it on until just before serving! You can even sprinkle it on top individually as you plate up servings.