February 10, 2014

Coconut Poke Cake

This is a recipe where I took a little from one recipe and mixed in a bit from another but don't remember where they came from.  The frosting is a fairly standard frosting -- again where it originated from, I don't know.  All I do know is that it is yummy!

Coconut Poke Cake
Coconut Poke Cake

white cake mix

1 1/2 cups milk
1/2 cup sugar
1/2 cup shredded coconut

1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract*
2 cups shredded coconut

Prepare cake mix as directed on package and bake in a 9 x 13" greased and flour pan.  Cool for 15 minutes.

While cake is cooling, prepare filling.  Mix milk, sugar and coconut.  Bring it to a boil and then simmer on low for about a minute.  Using handle of wooden spoon or other utensil, poke holes into cake.  Pour milk mixture over top of cake.  Cool completely.

Once cake has cooled, prepare frosting.  In a medium saucepan blend sugar, water and cream of tartar. Cook on medium-high heat until sugar is dissolved and boiling (the syrup will be clear).  Remove from the burner.  In a medium bowl (make sure it is grease free), whip egg whites and vanilla with electric beaters until soft peaks form.  Gradually add syrup to egg mixture and continue beating for 8 to 10 minutes or until stiff peaks form.  Spread over cake.  Sprinkle coconut over top.  Cover cake and refrigerate until ready to serve. (Note:  This type of frosting will dry out if it is not covered.)

Servings:  12 - 16

*For a more coconut flavor, you can use coconut extract

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