Does anyone have a recipe for a coconut cake that calls for coconut milk. A long time ago a family friend?

make this cake and after she baked the layers and started to stack them, she would use coconut milk and something else and she would poke holes in the cake and let it soak in. She would then ice each layer and fill each one with grated coconut. I would love to make this cake but I can not find the recipe anywhere. Your help would be appreciated.......Does anyone have a recipe for a coconut cake that calls for coconut milk. A long time ago a family friend?
I found this recipe, sounds like what you want. I like to spread mine with lemon curd after I poke the holes.








Best Ever Coconut Cake





1/4 c Oil


1 pk White cake mix


2 lg Eggs


1 1/3 c Water


1 pk 7 oz coconut


1 cn 15 oz cream of coconut


1 ct 12 oz Cool Whip





Instructions:


Preheat oven to temperature recommended on cake mix box.





Combine oil, cake mix, eggs, water, %26amp; 3/4 of the coconut. Mix well but it


will be lumpy. Pour into one large cake pan. Bake for 30 min. Remove cake


from oven, %26amp; while still hot, poke holes in cake. Pour the cream of coconut


over the entire cake. Allow to cool.





Mix remaining coconut with the Cool Whip %26amp; frost cake when cool. Keep cake


refigerated.





Cream of coconut can be found in Oriental foodstores %26amp; in with liquor drink


mixes in supermarkets.Does anyone have a recipe for a coconut cake that calls for coconut milk. A long time ago a family friend?
We tried this cake once and it was delicious





2 sticks butter, at room temperature


2 cups sugar


4 eggs


3 cups sifted self-rising flour


1 cup coconut milk


1 teaspoon pure vanilla extract


Filling:


3/4 cup sugar


1 cup sour cream


4 tablespoons milk


1/2 cup flaked sweetened coconut





7-Minute Frosting:


1 1/2 cups sugar


1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup


1/8 teaspoon salt


1/3 cup water


2 egg whites


1 1/2 teaspoons pure vanilla extract


2 to 3 cups flaked sweetened coconut


Artificial holly, optional garnish








Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.


Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.





Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.





Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.








Filling:





Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.


Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.








Frosting:





Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.
This is a bit differant then your version, but I be you could just bake the cake in layers instead of the 9x13'; pan. I got this recipe from my aunt and have made it several times.





COCONUT CREAM CAKE





1 box cake mix (White cake mix is specified in the original recipe, but I have used chcolate and lemon mixes too-- both were good.) + the ingredients needed to prepare the cake as directed on the box.





1 can coconut cream


1 can sweetened condensed milk


1 package coconut





1 tub Cool Whip


1 tsp vanilla or almond extract (opt)





Bake the cake in a 9x13'; pan as directed on the package. Just before the cake is done, (about 5 minutes), bring the coconut cream and sweetened condensed milk to a boil. Take off the heat and stir in most of the coconut from the package. (I save about 1/2 cup as a garnish.)





Remove the cake from the oven and use the back of a wooden spoon to poke holes throughout the cake. Pour the warm coconut mixture over the top of the cake. Cool to room temp. Cover and refrigerate overnight.





Before serving, combine the Cool Whip with the extract if desired and spread this on top of the cake. Sprinkle with reserved coconut.
I dunno but feel free to send me that recipe when you get it.. that stuff sounds GOOD!!!!!!!!!!!!!!!!! I love coconut.
Coconut Poke Cake


';White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.';





PREP TIME 30 Min


COOK TIME 1 Hr


READY IN 2 Hrs





Original recipe yield: 1 - 9x13 inch cake








INGREDIENTS


1 (18.25 ounce) package white cake mix


1 (14 ounce) can cream of coconut


1 (14 ounce) can sweetened condensed milk


1 (16 ounce) package frozen whipped topping, thawed


1 (8 ounce) package flaked coconut

















DIRECTIONS


Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.


Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.