COCONUT CREAM POKE CAKE

I have a confession to make. I love those little Pepperidge Farm cakes. You know the ones that you see in the freezer section at the grocery store. Not only are those cake cute but they remind me of my beloved great-grandmother, especially the Coconut Layer Cake. I remember she always had them. Every time I have a slice of Pepperidge Farm cake I always think of her.

This moist and delicious Coconut Cream Poke Cake reminds me of the flavors of the Pepperidge Farm Coconut Layer Cake. It starts with a simple white cake mix dressed up with some coconut flakes and coconut extract. It’s filled with coconut cream pudding and topped with creamy whipped topping and sweetened coconut flakes. It’s super easy to make but tastes like it just came from a bakery!

This Coconut Cream Poke Cake uses coconut extract in the cake and instant coconut cream pudding for the filling. I like to keep the whipped topping plain as I think it balances the flavors of the coconut in the filling and cake without being overwhelming. You could even top the cake with toasted coconut flakes for some extra texture and crunch.

Ingredients
Cake

• 1 box white cake mix
• Water vegetable oil and eggs per package instructions
• 3 teaspoons coconut extract
• 1/2 cup sweetened coconut flakes
• Filling
• 2 3.4 ounce boxes instant coconut cream pudding
• 3 cups milk
• Topping
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/3 cup sweetened coconut flakes

Instructions

1. Prepare Cake
2. Preheat oven at 350 degrees.
3. Grease a 9x13 baking pan and set aside.
4. In a large bowl mix cake mix, water, vegetable oil,eggs and coconut extract until combined.
5. Gently stir in coconut flakes.
6. Pour batter into prepared baking pan and spread evenly.
7. ...................................

for full recipes please see : www.motherthyme.com

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