During the holidays, I posted this recipe for Coconut Poke Cake. It ended up in a post with another recipe and I just don’t think that it got as much attention as it deserves! It is my go-to cake these days and my husband requests it for every special occasion. He doesn’t eat a lot of sweets, so that is really saying something.
Coconut Poke Cake with Toasted Coconut and Shaved Chocolate
- 1 box white cake mix
- 1 can coconut milk(in the Asian food section of the grocery store)
- 1 bag Bakers Sweetened Coconut
- 1 box Bakers Semi-sweet baking chocolate bar
- 1 tub Cool Whip
- Make the white cake mix according to the instructions on the box in a 9×13 pan. As soon as the cake comes out of the oven, use a fork to poke holes all over the cake. Be careful not to tear the cake into pieces.
- Pour the coconut milk over the whole cake. The coconut milk will soak into the cake. Cover with tin foil. As soon as the cake is cool enough, place it in the refrigerator.
- While the cake is cooling, turn the oven to 325 degrees F. Spread the coconut flakes onto a cookie sheet in an even layer. Toast the coconut for 5-10 minutes until lightly brown. It can toast quickly, so keep an eye out.
- When the cake is cold to the touch, remove from refrigerator. Spread the Cool Whip over the top of the cake. Sprinkle the toasted coconut over the top.
- Using a vegetable peeler, peel the Baker’s chocolate to get shavings. Sprinkle the shavings over the top of the cake. Serve. Store leftovers in the refrigerator.
I love dressing up a box cake mix and turning it into something special. This will be a great cake for the summer. It tastes nice and light.