Coconut Cream Poke Cake

Update & Re-Post

Coconut Cream Poke Cake

A Favorite from The Country Cook , Thanks Brandie

Nothin' says Lovin' like somethin' from the oven! Well, Poppin' Fresh(aka The Pillsbury DoughBoy) says it's a fact, appearing in commercials from 1965 to 2011. You gonna argue with the Doughboy? Didn't think so. Remember his little giggle? Listen here: Poppin' Fresh Giggle. So, I'm lovin' this Coconut Cream Poke Cake for the second time with a slight change in the ingredients from the first time I made it.

If you want a great little dessert that's simple, quick, & easy to make, this is the one for you. And, all the folks I shared this recipe with love it and their friends loved it. Will you love it?

Let's Try It, one more time!

Ingredients (makes a 9x13 sheet cake)

• 1 (18 oz.) box white cake mix (I like Pillsbury Moist Supreme Classic White w/1 c. pudding in the mix)
• Eggs/Egg whites, oil & water required for cake mix
• 1 (15 oz.) can Cream of Coconut (not coconut milk & I used Coco Lopez 40% less fat cream of coconut - found by my neighbor at [of all places] Big Lots!) *
• 1 (8 oz.) container frozen whipped topping, thawed (I used the lite/low fat topping)
• 1 (8 oz. package sweetened flaked coconut

*note: This reduces the sweetness of the original cake recipe a bit, but I think it still works great... & 40% less fat. 

Directions:

1. Prepare white cake mix accoring to package directions (9x13 pan).

2. When cake is done & still hot, poke holes all over the top using a large fork.

3. Open & pour cream of coconut over warm cake, making sure to cover entire top of cake. You want the cream of coconut to soak in to the warm cake.

4. Let cake cool completely, approximately 1 1/2 - 2 hours! Important!

5. Frost the cake with the thawed whipped topping. 

6. Top with flaked coconut.

7. Refrigerate & cool cake for approximately 2 hours.

Simple, Easy and Quick! And quite a tasty little dessert!

:))

Enjoy! WildWSS outta here!