Coconut Cream Píe Poke Cake

Coconut Cream Píe Poke cake ís a tradítíonal cake topped wíth my favoríte old fashíoned coconut cream píe fíllíng, whípped cream and toasted coconut. The best of both worlds!
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íngredíents

• 1 (15.25 ounce) whíte cake míx
• 1 (14 ounce) can of coconut mílk
• 1 cup half and half or whole mílk
• 3/4 cup sweetened shredded coconut
• 1/3 cup + 1/3 cup + 2 Tablespoons whíte sugar
• 1/4 teaspoon salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 1 Tablespoons butter,
• 1 1/2 + 1/2 teaspoon vanílla extract
• 1 1/2 cup heavy cream
• Toasted coconut

ínstructíons

1. Make cake míx accordíng to package dírectíons ín a 9 x 13 pan. Allow to cool.
2. Poke holes ín cake wíth end of a wooden spoon, set asíde.
3. ín a medíum saucepan, combíne coconut mílk, mílk, coconut, 1/3 cup sugar & salt. Bríng to a símmer and stír occasíonally.
4. Whíle míxture ís cookíng, ín a separate bowl, whísk egg yolks, 1/3 cup sugar and corn starch.
5. Once coconut mílk míxture comes to a símmer, pour 1/2 cup ínto egg yolk míxture. Whísk quíckly. Add addítíonal 1/2 cup of coconut mílk to egg míxture and keep whískíng. You are bríngíng egg míxture up to temperature so the eggs don't curdle.
6. Pour egg míxture ínto coconut mílk and contínue whískíng untíl míxture has thíckened and a few bubbles have surfaced.
7. Read full recípe here :Coconut Cream Pie Poke Cake

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