Although I'm not a fan of coconut, Sweet Harold loves coconut cakes and pies. He requested this cake specifically for Easter and I was happy to bake it for him. It's referred to as a poke cake because when the cake is still warm from the oven you poke with a fork all over the top of the cake and let the coconut / Eagle Brand goodness soak down into the cake.
1 box white cake mix
15 oz. cream of coconut
1 can Eagle Brand Milk
1 large container of Cool-Whip, thawed
2 cups flaked coconut
Bake cake according to package directions in a 13 x 9 baking pan. While cake is in the oven, in a medium bowl, combine the cream of coconut and Eagle Brand milk.
When cake is finished baking, remove from oven. With a fork, gently poke holes all over the top of the cake. Slowly pour the cream of coconut and Eagle brand mixture all over the top of the cake allowing it to soak down through the holes.
Let cool completely and refrigerate for at least 3 hours; overnight is even better.
Top cake with Cool Whip and sprinkle on flaked coconut before serving.