A soft and moist Southern coconut poke cake soaked in creamy coconut goodness and topped with whipped cream and coconut flakes.

Scale

1 box vanilla cake mix

eggs, oil, milk (as needed)

1 can sweetened condensed milk

1 cup coconut milk

1 tsp vanilla extract

1 ½ cups whipped cream

1 cup shredded coconut

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1. Bake cake and let cool slightly.

2. Poke holes in cake.

3. Mix coconut soak ingredients.

4. Pour over cake.

5. Chill for 2–3 hours.

6. Top with whipped cream and coconut.

Use full-fat coconut milk. Chill overnight for best results. Toast coconut for extra flavor.