Coconut Caramel Poke Cake

Coconut Caramel Poke Cake one 15.25-ounce box French vanilla cake mix (white or yellow cake mix may be substituted) 1 to 2 teaspoons coconut extract, optional one 14-ounce can sweetened condense milk 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar) one 8-ounce container whipped topping, thawed (I used fat-free) 1 to 1 1/2 cups sweetened shredded coconut Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed. If you’re adding the optional coconut extract, add it after adding the eggs, water, and oil. While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside. Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and use a fork to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 100 places, evenly spaced over the surface. Slowly pour the caramel mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt. Remove cake from the fridge, evenly spread the whipped topping over the surface, and cover cake and refrigerate for at least 2 hours (overnight is best). Before serving, add the coconut to a small dry nonstick skillet and toast it over medium heat on the stove. Stir it nearly constantly and keep a very close eye on it because it’s very prone to burning. It will likely be fully toasted in about 2 to 3 minutes. Evenly sprinkle the coconut over the cake. Cake will keep airtight in the fridge for up to 5 days noting the toasted coconut may lose some of its crispiness as time passes.