Toasted Coconut and Caramel-Hot Fudge Poke Cake
Description
Don't miss out on how good a poke cake can be. This one is moist and sweet and tastes like a loaded ice cream sundae without the ice cream, unless you serve the ice cream on the side. It's great when you are wanting an easy dessert to feed a small crowd.
Ingredients
1 box yellow cake mix
water, vegetable oil and eggs called for on cake mix box
14 oz. jar hot fudge topping
3 c. sweetened coconut, toasted
14 oz. jar caramel topping
Directions
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Preheat oven to 350 degrees or 325 degrees for a dark or non-stick pan.
Bake cake mix as directed on box for a 13 x 9 inch pan, about 23-28 minutes; cool 15 minutes. With the handle of a wooden spoon, poke the top of the still warm cake every 1/2 inch.
In a small microwavable bowl, microwave hot fudge topping uncovered on High about 15 seconds or just until pourable; pour sauce over warm cake, spreading evenly with a rubber spatula. Grab the pan with both hands, and whack it against the counter 2 times to help the fudge topping sink down into the holes. Cover; place in the refrigerator 10 minutes to set up slightly.
In a medium bowl, toss 1 1/2 c. toasted coconut and 1/4 c. caramel topping.
Remove cake from the refrigerator; pour remaining caramel topping over the cake, reserving 2 T. for drizzling later. Use your hands to shake the cake pan from side to side to help evenly distribute caramel over cake. Top with caramel-coated coconut in an even layer.
Sprinkle with remaining toasted coconut; drizzle with reserved caramel topping.
Cover loosely; refrigerate about 2 hours or until chilled.
Serve.
Store leftover cake covered in the refrigerator.
16 servings.