Coconut Cream Poke Cake

Coconut Cream Poke Cake

This is by far Jon's {the hubby's} favorite dessert. I have to admit its pretty delish ... and the longer it sits in the fridge the better it gets. This is perfect to throw together the night before a cookout...you'll be the talk of the party!

Ingredients:

Yellow box cake mix + ingredients according to box

Large can of crushed pineapple 

Large box instant vanilla pudding + ingredients according to box

1 cup sugar

sweetened coconut

Whipped cream:

1/4 cup of sugar

3 cups heavy whipping cream

Start by preheating the oven to 350... then prepare the boxed cake mix. I like to put all the ingredients in the bowl first then whisk it all together. You want to avoid over mixing because it will dry you cake out. 

** for an extra moist cake add 1/2 cake oil versus 1/3 like the directions call for**

Like I said don't over mix... It's ok if the batter is a little lumpy.

Grease your pan... OR  spray it down with Bake Easy from Wilton!!

Pour the batter in  9x13 glass pan and tap the pan on the counter a few times. This release any air bubbles in the batter. Now throw in the the oven!

While the cake is baking a way and sweet aromas fill your house, get started on the pineapple mixture. Put a medium sized pot over medium/high heat. Add the pineapple and cup of sugar.

Stir until the sugar is nicely dissolved then remove from heat. 

Put your bowl, beaters, and heavy whipping cream in the freezer to chill.{ Don't leave your cream in the freezer for a long period of time because it will freeze }

When your cake is golden and cooked through pull it out of the oven. Using a fork, poke the cake all over. You want to really make sure to poke the entire cake thoroughly. 

Two ways to tell if your cake is done:

Stick a tooth pick in the middle of your cake if it comes out clean its done.

With your fingers lightly tap the middle of the cake... if it springs back its done.

( If your not a big baker stick with the tooth pick trick)

Pour the cooled pineapple mixture evenly over the cake. Do the same thing with the vanilla pudding after you prepare it. 

Whipped Cream

Remove your bowl, beaters, and cream from the freezer. Add your sugar to the chilled mixing bowl.

Add the 3 cups of cream.

On low speed begin to whip the cream. As it gets thicker increase the speed.

Once its thick and fluffy you're done!

Spread the whipped cream over the cake. Toast your coconut and garnish the top of your dessert!

Pop in the fridge and let it set a few hours. Like I said the longer it sits the more divine it gets!!!

Is your mouth watering...mine sure is!!!

It was nice chatting with y'all!! Leave me some love below!

xoxoxoxooxoxox

Ann - The Rustic RedHead