Coconut Cream Poke Cake

This is post 2 for today, be sure to scroll down to post one to meet sweet 2 year old, Miles! 

I teasingly call my friend Brandie, from over at The Country Cook, “The Poke Cake Queen”. That girl has more delicious poke cakes on here site!  I’ve got my eye on her Boston Cream Poke Cake next, mmmm!

  I am a sucker for Coconut or anything Pina Colada-ish, so I knew I had to make this right away!  I had everything on hand but the Cream of Coconut naturally, so sweet Dale stopped at the store for me on his way home from work!

by The Country Cook (tell Brandie Tonya says HI!)  🙂

Ingredients

• 1 box Cake Mix: White Or Golden Yellow
• Ingredients Listed On Cake Box: Usually Eggs, Oil And Water
• 15 ounces, fluid Can Of Cream Of Coconut (found In The Alcohol Aisle)
• 8 ounces, weight Cool Whip , Thawed
• 8 ounces, weight Sweetened, Flaked Coconut

Prepare and bake cake according to directions in a 9 x 13 pan. Remove cake from oven and while still hot, poke holes all over it with the end of a spoon.
Open your can of Cream of Coconut and stir well, pour evenly over entire cake. Chill cake for an hour, then spread with cool whip and sprinkle coconut over the top of all. Refrigerate until serving time for a minimum of 3 hours. It gets even BETTER, if you can wait overnight!

Dig in!

~T

Pinterested: Coconut Cream Pie Bars

  I don’t know why, but Coconut always reminds me of Easter. Maybe because people dye it green for edible Easter Grass, or maybe its cause I am crazy! 

I say Easter Grass all the way.  {Shhh, just go with it!}

  Anyhow, I found these Coconut Cream Pie Bars on Pinterest, and I had everything on hand to make them, YAY! I love it when a foodie plan comes together.  They were delicious and I like the idea of a bar rather than a pie, you can feed a crowd, and its easier too!

Coconut Cream Pie Bars

by Dough Puncher

For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water

1) Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
2) Roll out on a floured surface, and press into a 9 x 13 glass pan.  Prick all over with a fork.
3) Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding:
2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
1 egg
1/2 cup sugar
1/4 cup cornstarch (don’t do the flour substitute, just use cornstarch)
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut

Topping:
Toasted Coconut
8 oz Cool Whip

1) In a medium saucepan, whisk together milk and egg well. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened.
2)Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust.
3) Place in refrigerator for a few hours, or until chilled.
4) Spread an 8 0z container of Cool Whip on the top.
5) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie. 
6) Store in fridge until serving time.

  Enjoy!

~T