My mother used to make this cake but she called it Coconut Poke Cake. Much like Stephanie does not like the word of a##, I don't like the word of poke. So I refuse to use it. Anyway, This is easy and so good. Now, when I use a cake mix, I use buttermilk instead of water and I add a little vanilla, but you don't have to. Also, I like to toast my coconut. Sometimes I throw in some toasted pecans too. But you don't have to. It good just like it is.
Coconut Sheet Cake
Ingredients
- 1 (18.25 ounce) package
yellow 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
Directions
- Prepare and bake cake mix according to
package directions. Remove cake from oven. While still hot, using a
utility fork, poke holes all over the top of the cake.
- 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.
This looks yummy! Do tell though, is "cream of coconut" the same thing as "coconut milk"?
ReplyDeleteCoconut always looks like crisply new-fallen snow. It's beautiful! But I cannot eat it. LTC loves it! But I'm not fond of the consistency. Sigh.
ReplyDeleteHowever, if I got it into my mind to do something nice for my Alpha, I might just whip this together for him. A good time would be when my sons are home because they love coconut.