Coconut Cream Poke Cake

Coconut Cream Poke Cake

Coconut Cream Poke Cake

 

For the time being can we just put aside the kale and zucchini?  We don’t need them.  We’re also going to set aside any twinges of guilt.  What we are going to do is make a white coconut cake that’s gooey with Cream of Coconut, fluffy whipped topping and lots of flaked coconut.  There! I said it and I’m not sorry in the least.  In fact I feel really good about it and I hope you do too.

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This is a very easy cake to make as most “poke” cakes are.  It is so moist and has such a great  creamy, coconut flavor that I think even folks who are not coconut lovers will fall in love with this one!  It’s a surprisingly light and fluffy cake in spite of being soaked with the cream of coconut.

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Coconut Cream Poke Cake:

Yield:  20 -24 servings:

Just a few ingredients.

Just a few ingredients.

Ingredients:

  • 1  (18-oz.) box white cake mix
  • ingredients needed to make cake ( eggs, oil and water)
  • 1 (15-oz,) can Cream of Coconut**
  • 1 (8-oz.) container frozen whipped topping, thawed
  • 1 (8-oz.) package sweetened flaked coconut

** Be sure to use Cream of Coconut–not coconut milk.  Cream of Coconut can usually be found where alcohol supplies and mixers are in your grocery store.   It tends to be near the margarita mixes.  You will need to shake the can well or stir well when you open it, because the cream part tends to separate from the liquid.

Directions:

1.  Prepare and bake the white cake as the package directions specify.  Bake in a 9 x 13″ pan that has been well greased.

2.  Remove cake from oven, and while still hot, poke holes all over the top of the cake using a large fork.

Poke hole all over the top with a fork.

Poke hole all over the top with a fork.

3.  Open the can of Cream of Coconut –making sure to stir it well –and pour over warm cake.  Make sure you evenly coat the whole cake and spread it around so it will soak in.

Pour Cream of Coconut all over the top and let it soak in.

Pour Cream of Coconut all over the top and let it soak in.

4,  Let cake cool completely then frost with whipped topping.

Frost with whipped topping.

Frost with whipped topping.

5.  Top with flaked coconut.  If you like you can toast your coconut first but I prefer it un-toasted.

Top with flaked coconut.

Top with flaked coconut.

Keep cake refrigerated.   The cake will taste best after it has cooled for at least a couple of hours.  This gives it time for the coconut flavors to really soak in.

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Poke cakes are so easy to make, but give the impression  that you spent a lot of time on them.  If left in the baking pan and covered securely, they can be transported safely to an outing or picnic.  This one is no exception.  We all loved it!!

 

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SOURCE:  The Country Cook

 

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