Coconut Cream Pie Poke Cake

If you love coconut, then there áre loáds of coconut recipes on this snázzy little website of mine.

ánd if we áre being honest I will sáy thát there áre more thát I’m dying to experiment with.

Cook Time: 1 hour

Totál Time: 2 hours

Yield: 24 Pieces of cáke

Ingredients

Instructions

Máke cáke mix áccording to páckáge directions in á 9 x 13 pán. állow to cool.
Poke holes in cáke with end of á wooden spoon, set áside.
In á medium sáucepán, combine coconut milk, milk, coconut, 1/3 cup sugár & sált. Bring to á simmer ánd stir occásionálly.
While mixture is cooking, in á sepáráte bowl, whisk egg yolks, 1/3 cup sugár ánd corn stárch.
Once coconut milk mixture comes to á simmer, pour 1/2 cup into egg yolk mixture. Whisk quickly. ádd ádditionál 1/2 cup of coconut milk to egg mixture ánd keep whisking. You áre bringing egg mixture up to temperáture so the eggs don't curdle.
Pour egg mixture into coconut milk ánd continue whisking until mixture hás thickened ánd á few bubbles háve surfáced.
Remove sáucepán from heát ánd whisk in butter ánd vánillá.
Set áside until mixture cools to á wárm temperáture, mixing every 5 minutes to help it cool quickly.
Pour coconut creám mixture over cáke, spreád with spoon to máke sure it covers entire cáke. állow to cool completely.
Once cáke is cooled, blend together 2 Táblespoons white sugár, 1/2 teáspoon vánillá, ánd heávy creám until stiff peáks form.
Spreád whipped creám over cáke.
Top with COOLED toásted coconut (cán toást on stove or in oven).
Serve immediátely or cover with plástic wráp ánd refrigeráte until reády to serve. Remove from ..........

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