I’m really thrilled to be sharing this next recipe. First of all, because we made it recently to celebrate my Momma’s birthday. Secondly, because it’s another one of those easy cakes to make but tastes outta-this-world good.
Coconut Cream Poke Cake
Last year my Mom really wanted some Pea Pickin’ Cake to celebrate her special day. And because she loves those tropical flavors so much, I decided to make her a Coconut Cream Poke Cake this year. The cake 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!
Coconut Cream Poke Cake
The original recipe also called for a small can of sweetened condensed milk. I have since found that it really isn’t necessary in this cake. It is already plenty sweet and creamy with just the cream of coconut, but if you’d like, you can certainly add it to your recipe.
You want to use Cream of Coconut – not coconut milk. Cream of Coconut can usually be found in the alcohol aisle of your grocery store. It tends to be near all the margarita mixes. My local Walmart doesn’t currently carry it but I am able to find it at Kroger. When you open the can, you will need to give it a good stir because the cream part tends to separate from the liquid.
INGREDIENTS:
18-ounce box white cake mix + ingredients called for in package directions or you can bake your favorite white cake from scratch if you prefer
15-ounce can cream of coconut (like coco lopez).
Heavy Whipping Cream, whipped with 1 teaspoon vanilla extract
8-ounce package unsweetened coconut flakes
DIRECTIONS:
Prepare the white cake mix according to package directions, bake in a 9-inch-by-13-inch pan according to directions on box.
After the cake has baked but still hot (VERY important to do while still hot), use the handle of a wooden spoon or a straw to poke holes all over the top
of it. (the more holes the better). Heat the cream of coconut in microwave for about 1-2 minutes to thin it out some and pour over the cake while it is still hot. Spread it evenly all over the top so it will soak in and cover all the holes. Cool completely.
Refrigerate for at least 2 hours but best if it sits overnight in the fridge. Frost with the whipped cream and then top with the shredded coconut. Refrigerate until ready to serve.