Coconut Cream Poke Cake with Coconut Whipped Cream Frosting

Step 1

Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.

Step 2

In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.

Step 3

Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.

Step 4

Combine ingredients for cream and set aside.

Step 5

While cakes are warm poke holes all over with a large fork or skewer.

Step 6

Pour cream mixture over the top of the cakes.

Step 7

Place in the refrigerator for about 5 hours, or overnight is even better.

Step 8

To make the frosting, cream together cream cheese, sugar and extracts until smooth.

Step 9

Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.

Step 10

To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.

Step 11

Top with bottom layer with a little frosting, and about 1/2 cup of coconut.

Step 12

Place the second layer on top, frost, and top with remaining coconut.