Rich coconut flavored cake soaked in sweetened condensed milk and cream of coconut, topped with toasted coconut and cherries.
Coconut Cream Cake is a fairly rich dessert. It’s similar to a tres-leche cake, except it uses cream of coconut as one of the components. This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece, let alone a 9 X 13.
You can use fat-free sweetened condensed milk and light cream of coconut to reduce some of the calories in this. I don’t because it is dessert and if I were worried about calories I would probably be skipping dessert anyway.
This can also be made using a plain white cake made as directed on the box, just remember it will produce a much thinner and airier cake, so reduce the liquid you pour over the hot cake by about half, otherwise, your cake will be swimming. There is also a good chance you will be eating it out of a bowl with a spoon. It will taste good, but won’t be good for presentation.
You can also skip the cherries, I just lots of them because they are the favorite part for the DH. I pick them off of my piece and put them on his plate.
For some holiday flair, you could use a combination of red and green cherries. Just be sure to drain your cherries well, on paper towels, prior to placing on the cake.
Keywords: coconut poke cake, holiday cake