COCONUT CREAM PUDDING POKE CAKE RECIPES

Steps:

• Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.
• In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
• Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
• Combine ingredients for cream and set aside.
• While cakes are warm poke holes all over with a large fork or skewer.
• Pour cream mixture over the top of the cakes.
• Place in the refrigerator for about 5 hours, or overnight is even better.
• To make the frosting, cream together cream cheese, sugar and extracts until smooth.
• Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
• To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
• Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
• Place the second layer on top, frost, and top with remaining coconut.

Steps:

• Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.