Coconut Poke Cake
Not to toot my own horn or anything, but I have been making this cake since before poke cakes were cool. …toot toot… Seriously though, I started making this cake about 10 years ago. I wanted a cake that was super creamy, so I started poking holes in it and pouring things in. I have been getting requests for this bad boy ever since. Another huge plus is that it is very easy to make. You can make it more homemade if you want by making your cake mix from scratch, but I like quick and easy myself. You will need:
1 box of white cake mix (and whatever else the box says you need to bake the cake)
1 can of cream of coconut
1 cup of heavy cream
1 small tub of Cool Whip
1/2 bag of sweetened, shredded coconut
Mix the cake and bake it in a 9×13 pan as directed on the box. Take it out and let it cool. Once it is nice and room temperature, poke holes in it with a wooden spoon handle. Mix the cream of coconut and heavy cream together, then slowly pour over the top of the cake. Make sure you get the liquid in all of the nooks and crannies. Top with the Cool Whip and then with the coconut.
I think it tastes best if you let it rest over night. That gives it time to get moist and let all of the flavors develop together. I baked this one to take to work tomorrow. It is my way of saying thank you to my co-workers that have really helped me out during a stressful week at work. I think baked good are always better than verbal appreciation. Don’t you? So bake your own, devour it and tell me what you think and what you may have done differently to make it your own!