Don't you just love a good
poke cake? We sure do. And combining flavors is always a good thing. IT
Guy loves his coconut and he's a big fan of strawberries too so this was
perfect for him. It's a great little summertime dessert to share with
family and friends!
Strawberry Coconut Poke Cake
1 box Strawberry cake mix ~ made according to boxed directions EXCEPT use 3/4 cup water
1 cup crushed strawberries
1 13-ounce can coconut milk ~ found in the Asian food aisle ~ divided use
1/2 cup powdered sugar
1 8-ounce container Cool Whip
1 teaspoon vanilla
1 3-ounce package vanilla instant pudding
Shredded coconut and extra strawberries for garnish
Spray a 9x13 inch pan with cooking spray. Preheat oven to 350 degrees.
Make cake according to box directions EXCEPT use 3/4 cup water.
Stir in the crushed strawberries. (This liquid will replace the 1/4 water you didn't use in the cake.)
In a small mixing bowl, stir together the coconut milk, vanilla and the powdered sugar. Set aside until cake is done.
When cake is done but still hot, poke holes all over. Then pour 1 cup of the coconut milk directly into the holes. You don't have to cover the whole cake with the milk.
Allow cake to cool completely.
In a large mixing bowl, combine the pudding and the remaining coconut milk until smooth. Fold in the Cool Whip.
Frost cooled cake with the Cool Whip frosting then sprinkle with shredded coconut and arrange cut strawberries on top.
Chill cake several hours before serving.
Strawberry Coconut Poke Cake
1 box Strawberry cake mix ~ made according to boxed directions EXCEPT use 3/4 cup water
1 cup crushed strawberries
1 13-ounce can coconut milk ~ found in the Asian food aisle ~ divided use
1/2 cup powdered sugar
1 8-ounce container Cool Whip
1 teaspoon vanilla
1 3-ounce package vanilla instant pudding
Shredded coconut and extra strawberries for garnish
Spray a 9x13 inch pan with cooking spray. Preheat oven to 350 degrees.
Make cake according to box directions EXCEPT use 3/4 cup water.
Stir in the crushed strawberries. (This liquid will replace the 1/4 water you didn't use in the cake.)
In a small mixing bowl, stir together the coconut milk, vanilla and the powdered sugar. Set aside until cake is done.
When cake is done but still hot, poke holes all over. Then pour 1 cup of the coconut milk directly into the holes. You don't have to cover the whole cake with the milk.
Allow cake to cool completely.
In a large mixing bowl, combine the pudding and the remaining coconut milk until smooth. Fold in the Cool Whip.
Frost cooled cake with the Cool Whip frosting then sprinkle with shredded coconut and arrange cut strawberries on top.
Chill cake several hours before serving.
Let's get to the cake! Oops, I forgot the powdered sugar!
Mix up the the cake except use 3/4 cup of liquid.
Then add the crushed berries.
Pour batter into the prepared pan and bake.
Mix together the coconut milk,
vanilla and the powdered sugar.
After
cake has baked but is still hot,
poke your holes then pour half of the
coconut milk into the holes. The milk
doesn't have to cover the entire
cake....
just make sure it goes into the holes. Cool completely.
Mix together the remaining coconut milk,
pudding then fold in the Cool Whip.
Frost the cooled cake.
Sprinkle with shredded coconut
and arrange sliced berries on top.
Slice and serve! So yum!
