On our last trip to Texas, a friend served coconut cake, one of my favorites. When I asked for her recipe, she, with a sparkle in her eye, responded, “Oh, it is so hard to make!”
A phrase which usually translates, “No, I won’t share my recipe.”
And she laughed. “It does takes time to make, but it gets better over time.” Then she explained the secret to her mother’s Poke Cake recipe.
Of course, it’s one of those very easy cakes to make with a secret ingredient and process for making it.
Coconut Poke Cake
Mix and bake a white cake mix, according to package directions, in a 9x12 pan.
After removing from oven, let cake cool.
Poke the cooled cake with a long tine fork many times.
Pour a can of Cream of Coconut drink mix over the top.
Cover and refrigerate overnight. (The cake rises, almost doubling in size)
The next day, spread a can of Betty Crocker creamed cheese icing over the top and sprinkle with a full can of shredded coconut. Keep refrigerated.
My friend’s mother and my mother were of the same generation and attended the same church. Yet my mother, back in the late 50’s when this recipe surfaced along with the introduction of boxed cake mixes, never made anything like it.
With a little research, I discovered that the original Poke Cakes often combined the new fangled cake mixes with 3 oz. packages of gelatin liquified according to package directions, but before mixture gels. The combination gained popularity for making holiday cakes.
Rainbow Christmas Poke Cake
Pour cake batter into two 8 or 9 inch round cake pans and bake. Poke holes in cooled cake layers. Pour liquified strawberry Jell-O over one layer and liquified lime Jell-O over the second. Refrigerate and chill overnight. Dip pans in warm water and invert on serving platter. Coat with Cool Whip.
Fourth of July Poke Cake
Bake a white cake mix in a 9X12 pan. Cool. Poke holes and cover with 3 oz. package of strawberry Jell-O liquified according to package directions. Cover, refrigerate overnight. The next day, cover with Cool Whip and sprinkle with blueberries. A variation on this recipe uses cherry gelatin during the poke step and the next day, topping with cherry pie filling with just a dollop of Cool Whip and a sprinkling of blueberries.
Chocolate Poke Cake
Bake one chocolate or German chocolate cake mix according to directions in 9x12 pan.
Cool. Poke and pour over 16 oz. jar of butterscotch or carmel topping.
Refrigerate overnight. Top with Cool Whip and sprinkle three crumbled Heath bars on top.
And then there are directions for those who want to make their own cake batter.
Lemon Poke Cake
1-1/2 cups sugar
1/2 cup butter softened
3 eggs
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon glaze
1-1/2 cups 10x confectioner’s sugar
1/4 cup butter melted
enough fresh lemon juice to make glaze spreadable
lemon zest to taste.
Mix batter and pour into greased and floured Bundt cake pan.
Bake at 325 degrees for approximately 45-50 minutes or until done by toothpick test. Let sit ten minutes, then remove cake from pan.
Cool cake, then poke holes in it. Pour glaze over cake.
And there’s even a lo-cal version.
1/4 cup diet butter
2 teaspoons sugar or sugar substitute
1 egg
1/2 cup plain non-fat yogurt
1-1/4 cups sifted flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
Bake in 8x8 pan sprayed with Pam.
Cool cake and poke holes. Pour over liquified 3 oz. sugar free Jell-O, flavor of your choice.
Refrigerate overnight. Serve with a dollop of Light Cool Whip.
2007
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