Guest guest Posted November 12, 2007 Report Share Posted November 12, 2007 I found this at allrecipes.com and made this last night. I made a regular white frosting since we didn't have any of that non-dairy whipped topping on hand. Incredibly sweet and coconutty. Next time I think I'll put some crushed pineapple in the filling. Coconut Poke Cake 1 (18.25 ounce) package white cake mix 1 (14 ounce) can cream of coconut 1 (14 ounce) can sweetened condensed milk 1 (16 ounce) package frozen whipped topping, thawed 1 (8 ounce) package flaked coconut Prepare and bake white cake mix according to package directions. (used a 9 " by 13 " rectangular cake pan) Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. (I used my unused meat fork). Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated. Reviews I read on the site said to make sure to use coconut cream rather than coconut milk. I used the coconut cream (in the booze section of our grocery store) and it was really good. It must have been fairly good since there are no leftovers. Jeanne in GA Quote Link to comment Share on other sites More sharing options...
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