Toasted Coconut and Caramel-Hot Fudge Poke Cake

Confession time: Until I baked this cake, I had never experienced the wonder that is a poke cake. At twenty years old, I feel like I have been missing out for far too long. If you haven’t made or enjoyed a poke cake, let me tell you that you are missing out. Not only is this cake easy, but it is beyond good. It’s moist and sweet with a taste akin to a fully loaded ice cream sundae, minus the ice cream. It feeds a crowd too, making it just the thing to serve at a summer get-together, holiday or birthday. 

To start, gather your ingredients.

Prepare and bake Betty Crocker yellow cake mix as directed on the box, following the baking directions for a 13 x 9 pan.

Allow the cake to cool 5 minutes and then poke the cake all over with the end of a wooden spoon.

The holes should be about ½ inch apart, but there is absolutely no need to stress over it being perfect.

Warm the prepared fudge sauce for 15 seconds in the microwave and then pour it over the warm cake.

Spread that chocolate-y goodness evenly over the cake, then grab the pan with two hands and give it a good whack against the counter. (This helps the fudge sauce sink into the holes.) Stash the cake in the fridge for 10 minutes.

Meanwhile, mix together 2 cups of the golden toasted coconut with ¼ cup of the caramel sauce.

Remove the cake from the fridge and drizzle all but 2 tablespoons of the remaining caramel over the cake.

Add the caramel-covered coconut. Then sprinkle with the remaining toasted coconut. Drizzle with the remaining 2 tablespoons of caramel. Cover and place in the fridge two hours or until ready to serve.

Slice, serve and enjoy!

And maybe grab a glass of milk too. This cake definitely calls for a cold glass milk, served on the side.