Temperatures in Louisiana hit the 90° degrees in the shade mark today. Summer is in sight and the first holiday weekend of the season is coming up. I guess now is about as good a time as any to shine the spotlight on an entertaining summer read and a delicious summer recipe. Two things our dinner gang does not shy away from- discussion and dessert. The Coincidence of Coconut Cake and a request for coconut poke cake served up a delicious course of both.
My mother requested I make a coconut poke cake for our Mother’s Day brunch dessert. She specifically wanted me to make a coconut poke cake from a recipe she
eavesdropped on overheard two ladies discussing at the beauty shop. Trying to follow her not so committed to memory bits and pieces of recipe recall about drove me coconuts. “They said something about poking holes and coconut.” Gee thanks, Mother.
Google supplied the general outline, but a couple of ingredients adjustments and culinary interpretation fined tuned the overall taste. My mother was so pleased with how my coconut poke cake turned out she asked me to make another one for the next meeting of our dinner gang. My idea for choosing The Coincidence of Coconut Cake by Amy E. Reichert as our required read was no coincidence at all.
Coconut Poke Cake
1 box white cake mix
1 cup coconut milk
3 large eggs
¼ cup vegetable oil
2 teaspoons good vanilla
1 can (15 oz) Coco Lopez cream of coconut
2 8 oz frozen Cool Whip Extra Creamy whipped topping, thawed
1 8 oz package shredded coconut
Preheat oven to 350° F. Grease and flour the pan(s). I like to use about 2 heaping tablespoons of the dry cake mix to flour my pan. You can use a rectangular pan, two round cake pans or a bundt pan.
Prepare cake mix substituting the coconut milk for the water and adding vanilla. Beat for 2-3 minutes on medium speed until all ingredients are well blended.
Pour cake batter into prepared cake pan(s). Bake according to package instructions. Remove cake from oven and while cake is still hot poke holes all over the top of the cake using a the handle of a wooden spoon.
Slowly pour the entire can of cream of coconut over the top of the cake. making sure the cream of coconut soaks into the holes. Allow cake to cool completely. Generously frost top (and sides) with the extra creamy whipped topping and finish by topping the cake with the flaked coconut. Cover and keep refrigerated.