Thursday, October 9, 2014

Gluten Free Coconut Poke Cake

I have had no luck with Coconut Cakes. I've tried a variety of recipes, that weren't easy mind ya, and they have never met my expectations. Recently my daughter asked for a coconut cake and the first thing I said is, "no mine are never good". Then I came back with, "the only one I'll try and make you is a poke cake." She was fine with that so I tried it and this is the gluten free version.

They loved it by the way and want another one for the holidays! Finally a Coconut Cake I can make well!

Gluten Free Coconut Poke Cake

INGREDIENTS:

1 (18.25 ounce) package white cake mix (gluten free)
1 (14 ounce) can cream of coconut (usually found in the liquor section of the grocery store)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
1 (8 ounce) whipped topping or REAL whipped cream 

DIRECTIONS:

Prepare and bake white cake mix according to package directions. Using a 9x13 pan. In the meantime mix cream of coconut and sweetened condensed milk together.

After the cake is completely done and removed from the oven, use the handle of a wooden spoon or some other instrument to poke holes all over the top of the cake. Pour cream of coconut/sweetened condensed milk mixture over the top of the hot cake. 

Let the cake cool in the fridge overnight. The next morning or after the cake is completely cool, frost with the whipped cream/topping and top with the flaked coconut.  Keep cake refrigerated.

Thanks for stopping by y'all and please come again soon!

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