Coconut Caramel Poke Cake Recipe Recipes Net

Ingredients

vanilla cake mix,1 box, prepared according to package

14ozsweetened condensed milk

17ozcaramel sauce

8ozcool whip,thawed

1cupsweetened coconut,shredded

¾cupmacadamia nuts,chopped

Prepare and bake the vanilla cake in a 9 x 13-inch pan according to the directions on the box.

Spread the coconut flakes onto a foil lined baking sheet.

Toast the coconut in a 350 degrees F oven for 7 to 8 minutes until lightly browned, stirring halfway through.

Use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart and 1 inch deep.

Pour the sweetened condensed milk over the warm cake, followed by the caramel sauce.

Let the cake cool completely.

Spread the cooled cake with Cool Whip.

Sprinkle with toasted coconut and macadamia nuts.

Serve, and enjoy!