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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Coconut Cream Poke Cake Recipe

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This recipe for Coconut Cream Poke Cake is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 box white cake mix
ingredients needed to make cake (egg whites, oil & water)
1 (15 oz) can cream of coconut
1 (8 oz) container COOL WHIP, thawed
1 (8 oz) package sweetened flaked coconut

Directions:
Directions:
Prepare and bake white cake mix according to package directions for a 9×13 pan. Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
Make sure you evenly coat the whole cake and spread it around so it will soak in. Let cake cool completely then frost with whipped topping.
Then top with flaked coconut. If you like you can toast your coconut first but we prefer it untoasted
Keep cake refrigerated. This cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.

 

 

 

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