|Catherine's Plate Coconut Poke Cake, 1 serving(s)
First - Made a box of yellow cake. Where it said water we used milk (powdered to save the milk for coffee) and instead of oil we heated a cube of butter.
Baked in preheated oven following the directions in the box.
Then - When the cake was done, removed it from the over and used forks to poke holes evening around the top of the cake. Mixed together a can of coconut milk and a can of sweetened condensed milk, then poured it on the still warm cake. Used a spoon to move the syrup so it was a little more even.
Then - into the frig to cool down. Once cool, added a container of cool whip and topped with coconut.
Served after our lunch meal. Wow! Delicious! We had a quarter of the cake today - will see how it ages. Perhaps it will be easier to cut when it has been in a frig for longer amount of time.
Catherine's Plate has a lot of variations on poke cakes - and more recipes. I used My Fitness Pal to get the nutritional information. I was sure it was going to be double the amount of calories and fat, so I'm pleased with the counts as they came out.