Alright, let’s talk about this coconut poke cake, but hold your horses, we ain’t usin’ no coconut cream today. Yep, you heard that right. Sometimes you just don’t have the stuff, or maybe you just don’t like it. Either way, we’re gonna make a cake that’s moist and delicious, coconutty enough, without that cream stuff.
Now, I know some folks like to get all fancy with their baking, but I’m tellin’ ya, simple is best. This coconut poke cake without coconut cream is easy as pie, maybe even easier. First thing you gotta do is get yourself a box of white cake mix. Yeah, the kind you can buy at any store. Don’t go gettin’ all highfalutin with some homemade recipe, unless you got the time and the energy, which I surely don’t most days.
Follow the directions on the box, you know, eggs, oil, water, the usual. Mix it all up real good, until it’s smooth and there ain’t no lumps. Pour that batter into a greased pan, a 9×13 inch one is good, and bake it like the box says. Usually around 350 degrees for, I dunno, 25-30 minutes? Just keep an eye on it, and when it’s golden brown and a toothpick comes out clean, it’s done.
- White cake mix
- Eggs
- Oil
- Water
Now, while that cake’s bakin’, let’s get the pokin’ and the soakin’ part ready. This is what makes it a poke cake, see? You take somethin’ sharp, like a fork or a wooden skewer, and you poke holes all over the top of the cake. Don’t be shy, poke it good! The more holes, the better the flavor gets in.
Okay, here’s where we get to the coconut part, but remember, no coconut cream! Instead, we’re gonna use coconut milk. Yep, the kind in the can. Get the full-fat kind, it’s got more flavor. Some folks were talking about “Creamed Coconut”, but that ain’t what we want. It’s mainly fat, can’t use that. We’re just stickin’ to regular coconut milk. Pour that milk into a bowl, and I like to add a little bit of sugar to sweeten it up. Maybe a quarter cup, maybe a little more, depends on how sweet you like things.
And here’s a little secret, to make it extra good, add a little bit of condensed milk to the coconut milk. Just a little, you don’t need the whole can maybe half or even a third of a can. It makes it richer and creamier, even without that coconut cream. Mix it all together real good, and then pour it over the poked cake. Let it soak in for a while, at least an hour, but longer is better. You want that cake to be nice and moist.
Here’s what you need for the soaking part:
- Full-fat coconut milk
- Sugar
- Condensed milk (optional but good)
Now, while the cake’s soakin’, let’s talk about the topping. You could just leave it plain, but a little somethin’ extra is always nice. I like to use whipped cream, the real stuff, not that Cool Whip stuff from the tub. But if that’s all you got, it’ll do in a pinch. Whip up some heavy cream with a little bit of sugar and vanilla, until it’s nice and fluffy. Spread that over the top of the cake. And then, because we’re making a coconut cake, even if it’s without coconut cream, I sprinkle some toasted coconut on top. Just a little bit, for looks and for a little extra crunch.
If you want to get really fancy, you can add some pineapple chunks to the soaking liquid, or even some rum extract for a little kick. But honestly, this cake is good just the way it is, simple and delicious. It’s the kind of cake you can take to a potluck or a picnic, and everyone will love it. And the best part is, nobody will even know you didn’t use coconut cream.
So there you have it, a coconut poke cake without coconut cream. It’s easy to make, it’s delicious, and it’s perfect for any occasion. Now go on and bake yourself a cake, and don’t forget to share it with your neighbors, that’s what good folks do. And that’s all there is to it, plain and simple, just the way I like it. Now, go on and get bakin’! You won’t be sorry.
Topping Ideas:
- Whipped cream
- Toasted coconut
- Pineapple chunks (optional)
- Rum extract (optional)
And remember, baking ain’t rocket science. It’s about having fun and making something good to eat. So don’t worry if it’s not perfect, it’ll still taste good. That’s what matters most.
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