Coconut Cream Poke Cake
This is a super fun coconut cake for spring. My grandkids used to love to make this for Easter. Hope you enjoy it too. I love the Marshmallow texture of the 7-minute frosting, but it really takes about 12 minutes to make it. LOL
Coconut Cream Poke Cake
1 White or French Vanilla Cake Mix
Eggs, Oil, and Water called for on the box
2 Cups Sweetened Coconut, separated.
1 (15 oz can) Cream of Coconut, well shaken
1 (14oz can) Sweetened Condensed Milk
1 (8 oz) container Whipped Topping, or Seven Minute Frosting (see below)
Green Food Coloring and Jelly Beans, If desired
Prepare and bake the cake as directed on the box using a 9x13 baking pan, or cupcakes. Stir in ½ cup of the sweetened coconut into the batter. Bake according to package directions.
In a medium size bowl add the cans of sweetened condensed milk and the cream of coconut. Mix to combine.
While the cake is still hot, poke holes into the cake. (I use the handle of my wooden spoon.)
Slowly pour the milk mixture on top of the warm/hot cake. I pour about third on to the cake and spread it around while it soaks in, and then add the next third and spread, and then the last third.
Cool completely and frost with the whipped topping. Or Seven Minute Frosting (recipe below)
Take coconut and sprinkle on the top of the frosting.
**I like to take the remaining coconut and put into a jar with a lid. I add the green food coloring and shake until the coconut is evenly green. I then put a spoon full on top of each cupcake or squares of the 13x9 cake and make look like a nest. Then put the jelly beans into the nest, press down into frosting so they don’t roll off.
Refrigerate any leftovers.
To make Gluten Free use Gluten Free Yellow or White Cake Mix. To make Dairy Free use Dairy Free Sweetened COCONUT Condensed Milk (I ordered this on-line) For the whipped topping, I make whipped cream from a COLD can of Cream of Coconut, add sugar and vanilla extract. (Check out the recipe on-line)
Can also be made with chocolate cake mix.
1 ½ cups sugar
½ teaspoon cream of tartar
¼ tea. Salt
1/3 cup water
2 egg whites
1 Tablespoon Light Corn Syrup
1 tea. Vanilla extract
1/2 tea. Coconut extract, optional
To make a double boiler, take a pan bring about 4 cups water to a boil, you will need a bowl that fits into the top of pan but doesn’t touch the water.
Combine all the ingredients, except the extracts in the bowl. Mix to combine until sugar is dissolved. Scrape the sides of the bowl to keep the sugar crystals dissolving. Turn the heat on the water to medium and place the bowl over the simmering water. With an electric mixer beat constantly on high speed for 6-7 minutes. (It should be holding it shape at this point. If it isn’t forming stiff peaks when you put in a spoon, continue to beat until it does). Temperature should be 161 degrees at sea level, 154 here at 5,500 feet. Remove from heat and add extracts and beat for about 2 more minutes.
Immediately frost the top of the cake or cupcakes and then sprinkle with the coconut. Let sit at least 30 minutes before serving (if you can wait LOL).