COCONUT CREAM POKE CAKE
Flavorful and moist Coconut Cream Poke Cake topped with a whipped and filled with coconut cream pudding
I've a confession to make. I adore those Pepperidge Farm cakes. You know those that you see at the supermarket from the freezer section. Not only are these cake adorable but they remind me of my cherished great-grandmother the Coconut Layer Cake. I remember that she always had them. Each time that I have.
Complete Time 40 minutes
Servings 12
Ingredients
Cake
- Water eggs and vegetable oil each package instructions
- Extract
- Filling
- Two 3.4 oz boxes instant coconut cream pudding
- 3 cups milk
Topping
2 cups heavy cream
Directions
- Get Cake
- Grease a baking pan and put aside.
- In a big bowl blend cake mix, eggs, vegetable oil, water and coconut extract until blended.
- Stir in coconut flakes.
- Pour batter into prepared pan and spread evenly.
- Bake in preheated oven for 20-25 minutes until cake tester inserted into the cake's middle comes out clean.
- While the cake is still poke holes utilizing similar thing over cake or the back of a spoon roughly 1/2 inch apart cool cake for approximately 15 minutes.
- Allow cake to cool completely before filling.
- In a big bowl blend pudding mixes and milk and then pour around cake and spread and also make certain the pudding pops.
- Refrigerate cake until pudding is set.
Prepare Topping
- Put sugar and cream .
- With an electric mixer beat cream and sugar together until stiff peaks form.
- Spread whipped topping evenly over cake.
- Sprinkle with coconut flakes.
- Keep cake refrigerated.
Recipe Notes
This recipe used Duncan Hines Classic White Cake mixture with 1/3 cup vegetable oil 1 cup water plus 3 egg whites.