Coconut Poke Cake

Ah, summer...fireflies, farmers' markets, and humidity. Nothing's perfect, y'all. It's been feeling pretty tropical around here lately, which might just explain my craving for a coconut-y dessert. Preferably one that required very little effort.
You know what I'm going to say next, don't you? Yes, Pinterest. Where would I be without it? (Probably getting much more accomplished, but ssshhh, let that be our little secret, 'kay?)
The recipe I found came from lmld(dot)org and I tweaked it only a bit.

© Rhiann Wynn-Nolet

RECIPE:
Ingredients
1 box packaged white cake mix (and whatever ingredients it calls for, mine was Duncan Hines Classic White and I needed 3 egg whites, water, and vegetable oil).
12 oz. Cream of Coconut (found in the cocktail fixings aisle, NOT the same as coconut milk)
1 C toasted coconut
1 container Cool Whip or other whipped topping

Directions
1. Grease 9x13 baking pan
2. Mix and bake cake according to package directions. Let cool.
3. Toast coconut - spread on cookie sheet, bake at 350 degrees for 3 minutes, stir, continue baking, stirring every 2 minutes until light golden brown
4. When cake is room temperature poke holes in it with a fork.
5. Pour cream of coconut over cake slowly, allowing liquid to soak into the cake.
6. Spread whipped topping evenly over the cake.
7. Sprinkle coconut evenly over the cake.
8. Refrigerate for a minimum of a couple of hours - it really tastes better after being chilled for a while.

Just in case you aren't quite sure yet, here, feast your eyes...

© Rhiann Wynn-Nolet

Now, see how easy that was to make? Imagine putting some crushed pineapple in the cake batter, or drizzling some chocolate across the top... 

At Quince Cottage we love recipes that are 

customizable, simple to make, and delicious to eat!

Come back again soon, we're going to be talking about First Impressions and Homemade Dog Treats!