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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, December 16, 2013

Cream of Coconut Poke Cake

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.



The cast of characters.
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.
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.
Pour the batter into your prepared pan.


Bake then poke holes all over the cake with a fork.
Bake then poke holes all over the cake with a fork.


Mix together the cream of coconut and the sweetened condensed milk.
Mix together the cream of coconut 
and the sweetened condensed milk.


Then pour that over the cake.
Then pour that over the cake.


Let it all seep down in the holes and cover and chill.
Let it all seep down in the holes and cover and chill.


Mix up the frosting ingredients.
Mix up the frosting ingredients.


Spread over the chilled cake.
Spread over the chilled cake.


Sprinkle with coconut.
Sprinkle with coconut.


Then try not to eat the whole thing in one sitting.
Then try not to eat the whole thing in one sitting.

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