I’ve been hoarding these photos for a while – Mom actually made this cake for my birthday, which was quite a few months ago. I took the pictures with the intention of blogging this recipe, and here it is four months later. If procrastination was an Olympic sport I’d be heading off to my Wheaties box photo shoot.
This is a recipe from my Nini. She actually called it Pina Colada Cake, but I feel like that name isn’t really the best because there is no pineapple anything in this cake. But it is one of the most delicious, creamy coconut-ty things EVER. Just look at it.
Plus, it is super easy. Really. The only real problem is that you have to be patient enough to wait 24 hours before you can eat it. And that’s pretty tough.
Coconut Poke Cake
1 yellow cake mix
1 can cream of coconut (like Coco Lopez – find it next to the mixers in the grocery store)
1 small box vanilla pudding mix
1 tub Cool Whip
shredded sweetened coconut
Prepare the yellow cake as directed on the box in a 9×13″ pan (preferably one that has a lid for later). Immediately after taking the cake out of the oven (so it’s still hot) use the handle of a wooden spoon to poke holes all over the top.
Ok now this next step is the most difficult one. After the cake cools to room temperature-ish, cover and put in the fridge for at least two hours. Overnight is best. The cake is soaking up all the yummy coconut deliciousness.
After you finally get to take the cake out of the fridge, (and yes, here in the South ‘fridge’ is the proper term. ‘Icebox’ is also acceptable) its time to make the icing/topping. Mix the pudding as directed on the box, then gently fold in the Cool Whip. Spread the mixture on top of the cake and generously top with shredded coconut. Then lick the spatula.
You can have a piece now. I know you want to. But seriously, this tastes even better after it’s been in the fridge for a few more hours after topping.
Enjoy! – HG