POKE CAKE RECIPE FROM SCRATCH 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°. Grease a 13x9-in. baking pan., Cream butter and sugar until light and fluffy. Add vanilla and eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.