Coconut Cream Poke Cake
A nice touch for Easter is to color the coconut with a couple drops of food coloring to make a pretty pastel color.
1 boxwhite cake mix
2/3 cegg whites
·coconut oil (use for oil in mix)
1 can(s)coconut milk, light (use for liquid in mix)
1 can(s)sweetened condensed milk
1 can(s)cream of coconut (get in mixed drink section)
1 1/2 cheavy whipping cream
2 ccoconut flakes, sweetened
·few drops food coloring (optional)
How to Make Coconut Cream Poke Cake
- First make the white cake mix, following the directions on the box for a 9 x 13” baking pan. Use the egg whites, coconut oil, and coconut milk in place of the eggs, oil, and liquid specified in the directions for the mix. Bake according to directions on package.
- While the cake is baking, mix together a can of sweetened condensed milk and a can of cream of coconut. Cream of coconut is not to be confused with coconut milk. You can find it in the mixed drink section (like for cocktails) at most stores.
- When you pull the cake out of the oven, use a fork and poke holes all over the cake. Don't poke holes all the way to the bottom or the liquid will all be at the bottom of the cake. Try to poke holes at different depths, some shallow and some deeper.
- Slowly pour the coconut cream mix all over the cake, and try to make sure it doesn't go too much over the edges, because then the liquid will seep to the bottom of the cake.
- Refrigerate the cake for at least 4 hours, and then ice with homemade whipped cream or a small tub of cool whip.
- If you like, color the shredded coconut with food coloring to make a pretty pastel color of your choice. Or just leave it white. Sprinkle top of cake with coconut flakes. You will get rave reviews on how moist and good this cake is!