Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts

Thursday, January 11, 2018

Coconut Poke Cake with Marshmallow Snowmen

Coconut Poke Cake with Marshmallow Snowmen
Coconut Poke Cake with Marshmallow Snowmen

I served a Coconut Poke Cake at a Murder Mystery Dinner held at my church, St. John the Apostle, MCC, on March 17, 2017. To make it go with the St. Patrick's Day theme, I sprinkled tiny green candy shamrocks I found on This is a great party cake, but note that it is a bit on the ooey, gooey, side. I made it again for my husband’s work Christmas Party this year, adding marshmallow snowmen on top. It was a big hit!

24 servings

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut  (NOT coconut milk)
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut


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. 

Refrigerate at least 4 hours before serving.

Notes: I have also make this recipe using real whipped cream rather than whipped topping—either way it is terrific!

Marshmallow Snowmen
Marshmallow Snowmen
Marshmallow Snowmen in transport!

The directions are for three snowmen.

9 large marshmallows
3 pretzel sticks broken in half
3 Rolo chocolate covered caramels
3 pieces of red fruit rolloups
Black decorator icing
Orange decorator Icing
3 8-inch bamboo skewers

Thread 3 marshmallows on to bamboo skewer with pointed side up leaving room for the Rolo. Push the Rolo caramel, wide side down, on top of the skewer to make the hat.

Use a skewer to create a 1/2 inch deep hole on either side of the middle marshmallow. Insert 1 piece of pretzel stick on each side to create arms.

Trim fruit rollup to 1/4 inch wide by about 4 inch pieces to form scarf on top of the middle marshmallow.

Use black icing with pointed tip decorating tube to form eyes, mouth and buttons on the snowman. 

Use orange icing with pointed tip to create the “carrot” nose. Refrigerate for a couple of hours to allow icing to set.

Insert snowmen, skewer side down into top of cake.

Note: You could vary the colors by using gum drops for a hat with different color fruit rolloups.

Friday, May 23, 2014

Caramel, Coconut, Chocolate, and Pecans—Oh My, What a Brownie!

I like to take a standard brownie mix and jazz it up and make it my own. The recipe that follows is one of my best!

Caramel, Coconut, Chocolate, and Pecans
Oh My, What a Brownie!


1 egg
1/4 cup water
1/3 cup vegetable oil
1/4 teaspoon coconut flavoring
1 box Ghiradelli Double Chocolate Brownie Mix
1/2 cup pecans, coarsely chopped
1/2 cup coconut
1/2 cup chocolate chips
25 Rolo Minis chocolate covered caramels
25 pecan halves


Preheat oven to 325 degrees. Spray 9” baking pan with baking spray.

Whisk together egg, water, oil, and coconut flavoring. Add brownie mix and stir until well blended. Add chopped pecans, coconut and chocolate chips and stir until mixed in with brownie batter. Pour into baking pan and spread evenly. Bake 39-43 minutes. Do not over-bake.

Turn oven off. Place Rolo Minis upside-down in a 5 x 5 grid pattern over the baked brownies, pressing each one about half way into the brownie. Return to oven for about 3 minutes to allow caramel to melt. Remove from oven and place a pecan half on top of each Rolo.

Makes 25 scrumptious brownies!