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. 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!
1 (18 oz.) box white cake mix
ingredients needed to make cake (egg whites, oil & water)
1 (15 oz.) can Cream of Coconut
1 (8 oz) container frozen whipped topping, thawed
1 (8 oz) package sweetened flaked coconut
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.
Prepare and bake white cake mix according to package directions for a 9x13 pan.
Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
Make sure you evenly coat the whole cake and spread it around so it will soak in.
Let cake cool completely then frost with whipped topping.
Then top with flaked coconut.
If you like you can toast your coconut first but we prefer it untoasted.
Keep cake refrigerated.
I think this cake tastes best after it has cooled for at least a couple of hours.