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Cakes

Coconut Poke Cake

Lynette Cruz Recipe shared by:
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You can find this cake all over the internet,but it's one of my favorites! Its white cake soaked with sweetened condensed milk,cream of coconut covered in cool whip and shredded coconut.

  • Hands-On Time:
  • Total Time:
  • Servings: 24(i guess small pieces,lol)
  • Rating:

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) package flaked coconut

Baking Instructions

  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated. It makes 1 9X13 cake

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Tips

Easy Pan Grease

Easy Pan Grease

Easy to make Pan grease for cakes guaranteed not to stick! In your mixer blend equal amounts of flour, shortening and cooking oil. Mix until well blended. Store in a covered container in the fridge. To use, spread a thin layer on your pan with a pastry brush. Wipe the brush clean with a paper towel and store in the fridge with the pan grease. No need to wash it every time it's used. This is cheaper than using non stick sprays and easier to use than buttering and flouring pans.


No-Shrink Meringues

No-Shrink Meringues

To prevent shrinking, spread meringue to the edges of your pan.





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