The Great CAKE Festival

All cakes / Free recipe

Coconut Cream Cake

Brought by Becky Gannon, Snow globe keeper

  • 45 min + overnight
  • Serves 15
  • Easy
An illustrated festival scene for Coconut Cream Cake

Bake a yellow cake from a box, poke holes in it, and pour in something magical.

Becky Gannon

Somewhere in the festival, if you look carefully, you will find a scene unlike any other: a snow globe on a picnic table, and inside it, a tropical island caught in a permanent snowstorm of shredded coconut.

Becky Gannon stands nearby, holding her cake and smiling at anyone who stops long enough to shake the globe. "Go ahead," she says. "Shake it."

Becky's Coconut Cream Cake

This is a poke cake: simple, forgiving, and spectacular. Start the night before; it needs to chill overnight.

Ingredients

  • 1 box yellow cake mix (plus eggs, oil, and water per box directions)
  • 1 can (13.5 oz) coconut cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 container (8 oz) whipped topping (such as Cool Whip)
  • 1 to 2 cups sweetened shredded coconut, for topping

Directions

  1. Bake the yellow cake in a 9×13 pan according to the box directions. Let it cool for 10 minutes.
  2. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart.
  3. In a bowl, whisk together the coconut cream and sweetened condensed milk until combined.
  4. Pour the coconut cream mixture evenly over the warm, hole-covered cake. Let it soak in.
  5. Cover and refrigerate overnight (at least 8 hours). Do not skip this step.
  6. When ready to serve, spread whipped topping over the top. Sprinkle generously with shredded coconut.
  7. Serve cold. Refrigerate any leftovers.

Becky's note: It's amazing!!