vanilla-poke-cake-with-coconut-cream-toasted-coconut

Coconut cream cake is my husband’s favorite and with Valentine’s Day coming up I figured it would be the perfect time to make it for him. This cake is super simple to make, yet tastes like you spent hours in the kitchen.

Ingredients are as follows:
 

1 white cake mix

3 eggs

1 C water

1/3 C oil

1 can of coconut milk

4 ounces cream cheese, softened

1 C frozen whipped topping (cool whip)

1/2 C powdered sugar

2 C flaked coconut

 

Directions:

Pre-heat oven to 350 degrees. Grease and flour a 13 x 9 inch pan.

 

In a medium sized bowl mix together the cake mix, eggs, water and oil.

Mix ingredients until incorporated and pour into prepared pan. (I used a heart shape for Valentine’s day!)

Bake for 25-30 minutes or until a tooth pick inserted into the center of the cake comes out clean. Let cool for ten minutes then flip the cake out onto serving tray.

Take a spoon handle and poke holes into the cake, making sure not to poke all the way through the cake.

Slowly pour the can of coconut milk all over the cake, allowing it to run into the holes and absorb into the cake.

Mix the cream cheese, frozen whipped topping and powdered sugar together until smooth.

Spread all over the cake. (You don’t have to be neat since it will be covered in coconut.)

Place coconut into a dish and bake in the oven for 8-10 minutes, stirring occasionally to make sure the coconut browns evenly.

Sprinkle on the toasted coconut, covering the entire cake.

Slice, serve and enjoy!

This cake is very good when it’s cold. I like to refrigerate mine until I’m ready to serve.