Strawberry Coconut Poke Cake

Strawberry Coconut Poke Cake 1 strawberry cake mix 2 Tablespoons strawberry Nesquik powder 1 - 14 ounce can sweetened condensed milk 1 - 15 ounce can cream of coconut 1 - 8 ounce container Cool Whip, thawed 2 cups sweetened shredded coconut Mix the cake according to the package directions, substituting milk for the water. Add the strawberry powder to the cake mix as well. Bake in a greased glass baking dish at 350 degrees for 30 minutes, or until a toothpick comes out mostly clean. Remove the cake and use a fork to poke holes all over the top of the cake. Place the can of cream of coconut in a bowl of hot water for a few minutes. Open the cream of coconut and the sweetened condensed milk and mix together in a bowl. Slowly drizzle spoonfuls of the milk mixture over the top of the cake. Use the back of the spoon to smooth it into the holes. Cool completely. Cover the cake with the Cool Whip and sprinkle with the coconut. Refrigerate in a covered container until ready to serve. Makes 24 servings.