Home Cooking and Common Sense

I always thought it was 'cheating' to buy store bought foods to take to family gatherings.  Being from the South, the Land of Home Cookin, I felt it was necessary to knock myself out cooking all week before Christmas or Thanksgiving.  The house had to be clean. The decorations had to be done a certain way.  blah blah  Now the reality is shortcuts are necessary.  Shopping trips are shortened and I dont have the patience for crowds.  MS and Fibromyalgia can take the fun out of a lot of events if you or others expect too much.  Thanks to Pinterest, I have discovered the 'poke cakes'.  Today I am making Coconut Cakes.  They will be divided into 2 disposable cake pans with lids and.....put into the freezer!  Freezing ahead of time is something I never did because fresh is always better but this recipe is great for freezing.  I did a test run.  It was as good as fresh baked when taken from the freezer a month later. 

Coconut Poke Cake

Mix your favorite yellow cake mix , I like Ginger Evans brand, following directions on the box. If the mix only calls for 2 eggs add an extra one.  Pour into 2, 8" disposable cake pans.  Bake as directed.
Remove from oven when done and immediately poke it full of holes. I used the handle of a large spoon.

Mix one regular size box of instant vanilla pudding according to the directions. Add 1/2 teaspoon of coconut flavoring.  I used Watkins brand.  Only mix the pudding until it is slightly thickening.  Pour immediately into the 2 cakes. Tap the bottom of the pans lightly so the pudding will sink into the holes.

Sprinkle with sweetened flake coconut.  Spread whipped topping over the top and finish with lots more coconut.  About 1  1/2 cups for the 2 cakes.

Add the plastic tops and dont forget to label. Pop in the freezer. Thaw a day ahead in the fridge.  2, 8" cakes will travel better than one large cake in these aluminum pans.  Use your imagination for other flavors.  My family has been impressed with these cakes and so easy to make.