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
white cake mix
Filling:
1 1/2 cups milk
1/2 cup sugar
1/2 cup shredded coconut
Frosting:
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
Coconut Poke Cake
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| Coconut Poke Cake |
white cake mix
Filling:
1 1/2 cups milk
1/2 cup sugar
1/2 cup shredded coconut
Frosting:
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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