Yellow cake, coconut cream pudding, Cool Whip, and toasted coconut make for a sweet and delicious Coconut Poke Cake! This easy cake will be your new favorite if you’re a fan of coconut.
Preheat oven to 350°F. Grease a 13x9-inch cake pan. Set aside.
In a large bowl, beat together the cake mix, water, oil, eggs and coconut with an electric mixer for 2 minutes. Pour the cake batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool 10-15 minutes. Using a straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
In a medium bowl, whisk together the pudding mix and milk for 2 minutes. Pour evenly over the cake, making sure the mixture gets into the holes. Evenly top with the whipped topping.
Cover the cake and refrigerate for at least 2 hours, but preferably overnight for the best flavor.