Growing up in the Deep South, my mom and both grandmothers and almost every other female at that time took great pride in their cooking—especially their cakes and candies.
My Dad’s absolute favorite of these cakes was the coconut cake—as you all probably know already—a cake with frosted with 7-minute frosting or cream cheese icing or buttercreams, covered in shredded toasted and/or sweetened coconut flakes.
But honestly I don’t have the time or level of commitment that my mom and grandmothers had in order to spend hours and hours in the kitchen. That’s why God invented microwaves and freezer meals and drive-through windows, right?!
But on those rare occasions when I do feel like putting forth the time and effort, one of my favorite desserts is coconut poke cake.
Coconut poke cake so very easy to make—a rectangular one-layer white or yellow cake with holes made into the cake to absorb cream of coconut frosted with whipped topping.
So let’s get cookin’…shall we?!
For the cake, just grab you a box of white or yellow cake mix the next time you go to the store…(or have greoceries delivered)…and make cake according to instructions on the box for a 9×13 pan.
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake.
- 16oz Cool Whip, thawed
- 8oz flaked coconut
Spread cake with Cool Whip. Top with coconut.