Prepare the white cake mix according to package directions, then bake in a 9-inch-by-13-inch pan according to package directions.
Once the cake has baked but while it is still hot, use a chopstick or the round handle of a wooden spoon to poke holes all over the top of it.
Stir the cream of coconut and pour over the cake. Spread it around so it will soak in and cover all the holes.
Let cake cool completely.
Frost with the whipped topping and then top with the shredded coconut.
Refrigerate for at least 2 hours, allowing the flavors to meld completely.
So simple, so simply delicious. Of course, you can also make a white cake from scratch if you prefer, then follow the same poking method! This recipe is so easy, it’s also easily adaptable to your favorite methods and your favorite flavors. What other tropical flavors would you like to see get the “poke cake” treatment? Have you ever made a poke cake before?