Creamy, dreamy and luscious! I'm not sure I have all the words to
describe this cake. With coconut being one of IT Guy's most favorite
things, I knew this would be a winner for him. I'm just so-so about
coconut but I have to say...this cake was pretty stinkin' good. My MIL
was here when I made this and she's like me...just "okay" about coconut
but she really like it, too. In fact...the whole family gave me a big
"thumbs-up" on this one. Well, except my son-in-law...he wouldn't touch
it because he HATES coconut. But that's okay...more for the rest of us!!
Huzzah!!
Cream of Coconut Poke Cake
1 box yellow butter cake mix (*see note below for a more homemade recipe using the mix)
1 14-ounce can creme of coconut (found in the mixed drink aisle of the grocery store)
1 14-oz can sweetened condensed milk
1 8-ounce container Cool Whip ~ thawed
1 4-ounce box vanilla instant pudding
1 cup milk
1 teaspoon vanilla
2 cups flake coconut
Preheat oven to 350 degrees. Grease a 9x13 inch cake pan.
Mix cake mix according to directions on box. (Or for a more homemade cake, follow highlighted directions below.) Pour batter into a prepared pan. Bake according to box directions.
Combine cream of coconut and sweetened condensed milk in a medium bowl.
When cake is done and still hot from the oven, poke holes all over it with a fork.
Pour cream of coconut/sweetened condensed milk mixture all over cake letting it run down into the holes.
Cover and refrigerate several hours or overnight.
Mix Cool Whip, pudding, milk and vanilla in a medium bowl.
Spread chilled cake with Cool Whip frosting and sprinkle with coconut.
Store in refrigerator.
NOTE: if you want your cake to taste more homemade, do this:
Add an extra egg. Two extra if you want it really rich.
Use melted butter instead of oil...and double it.
Use milk instead of water.
Mix and bake as directed on box.
Cream of Coconut Poke Cake
1 box yellow butter cake mix (*see note below for a more homemade recipe using the mix)
1 14-ounce can creme of coconut (found in the mixed drink aisle of the grocery store)
1 14-oz can sweetened condensed milk
1 8-ounce container Cool Whip ~ thawed
1 4-ounce box vanilla instant pudding
1 cup milk
1 teaspoon vanilla
2 cups flake coconut
Preheat oven to 350 degrees. Grease a 9x13 inch cake pan.
Mix cake mix according to directions on box. (Or for a more homemade cake, follow highlighted directions below.) Pour batter into a prepared pan. Bake according to box directions.
Combine cream of coconut and sweetened condensed milk in a medium bowl.
When cake is done and still hot from the oven, poke holes all over it with a fork.
Pour cream of coconut/sweetened condensed milk mixture all over cake letting it run down into the holes.
Cover and refrigerate several hours or overnight.
Mix Cool Whip, pudding, milk and vanilla in a medium bowl.
Spread chilled cake with Cool Whip frosting and sprinkle with coconut.
Store in refrigerator.
NOTE: if you want your cake to taste more homemade, do this:
Add an extra egg. Two extra if you want it really rich.
Use melted butter instead of oil...and double it.
Use milk instead of water.
Mix and bake as directed on box.
The cast of characters.
Mix up the cake mix according
to the box. OR you can tweak it
like I did. The how-to is in the recipe.
Pour the batter into your prepared pan.
Bake then poke holes all over the cake with a fork.
Mix together the cream of coconut
and the sweetened condensed milk.
Then pour that over the cake.
Let it all seep down in the holes and cover and chill.
Mix up the frosting ingredients.
Spread over the chilled cake.
Sprinkle with coconut.
Then try not to eat the whole thing in one sitting.
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