HEMMA'S Cookbook

COCONUT REFRIGERATOR POKE CAKE

INGREDIENTS
The things you need ;

Cake

1 box yellow cake mix (18 1/4 ounce)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Syrup

1 1/2 cups sugar1 cup milk (Low-fat is fine.)
1 teaspoon coconut flavoring

Topping

1 container Cool Whip (8 ounce)Coconut , toasted

DIRECTIONS
Let's Get Started

1)Preheat oven to 350 degrees.

2)Spray a 13” x 9” inch pan with cooking spray and flour lightly.

3)Prepare the cake mix using the water, oil and eggs as directed on package directions.

4)Bake in preheated oven as directed on package.

5)Bring the sugar and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.

6)Remove the cake from the oven when it’s done.

7)While the cake is hot use the handle of a wooden spoon to poke holes in the top of the cake.

8)Pour the coconut syrup over the top of the hot cake and allow to cool to room temperature.

9)Cover and refrigerate until serving time.

10)When you’re ready to serve the cake frost the cake with Cool Whip and sprinkle with lightly toasted coconut.

VARIATION

To reduce the carbs you can use a mixture of ½ sugar and ½ Splenda in the syrup.

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