Mama’s Famous Coconut Poke Cake Recipe: 1970's Louisiana Church Cookbook with Cream of Coconut

**Why This Isn’t a “Fancy” Coconut Cake – It’s Better**

1. **It’s a Poke Cake** – You punch holes in the warm cake and pour sweetened cream of coconut + condensed milk straight in. Every bite is wet. No dry cake allowed in Mama’s house.

2. **Betty Crocker + Cool Whip** – Mama worked. She had 3 kids. She wasn’t making cake from scratch. She was making memories.

3. **Cream of Coconut Lopez** – Not coconut milk. Not coconut cream. LOPEZ. In the blue can. [This is the exact one Mama used]. If you use anything else, don’t tell me.

4. **Cherries on Top** – Maraschino cherries. Makes it pretty. Makes kids fight over corner pieces. Makes it “Mama’s Famous.”

**Mama’s Famous Coconut Cake Recipe**

*From Mama's Kitchen, Ponchatoula, Louisiana*

• **Serves:** 18-20 church ladies or 10 Pawpaws
• **Prep Time:** 15 min | **Bake Time:** Per box | **Chill Time:** 2 hours | **Pan:** 9x13 oblong pan

• **Cake Ingredients:**

• - 1 box Betty Crocker yellow cake mix *+ eggs, oil, water per box*
• - 1 can sweetened condensed milk *14 oz*
• - 1 can cream of coconut *Lopez brand, 15 oz – blue can*
• **Frosting/Topping:**
• - 1 large tub Cool Whip *16 oz, thawed*
• - ¼ tsp. vanilla extract *real, not imitation – Mama’s rule*
• - 2 c. sweetened shredded coconut *divided*
• - Maraschino cherries for decorating *(Save some of that pink juice for sprinkling – looks fancy - Mama insisted)*

**Instructions:**

**Step 1: Bake the Cake**

1. Preheat oven and bake Betty Crocker yellow cake in this 9x13 oblong pan according to box directions. *Mama used metal pan. This Glass pan works too.*

2. While cake is still WARM, punch holes all over with handle of wooden spoon. Lots of holes. Think “Pawpaw’s golf course.” [Nana uses this wooden spoon set]

**Step 2: Make It Wet**

1. In bowl, combine 1 can sweetened condensed milk + 1 can cream of coconut Lopez. Whisk.

2. Slowly pour mixture over warm cake, filling holes. Let it soak in. ALL of it. This is why it’s not dry.

3. Cool completely. *Stick in fridge 30 min to speed it up.* Mama always made 2 of these and put one in the freezer, tightly covered with foil at this step. She always had one to pull out of the freezer and frost when company showed up for cake and coffee. PERFECTION! Mama never missed a detail!

**Step 3: Frost It Like Mama**

1. Combine thawed Cool Whip + ¼ tsp vanilla. Fold in 1 c. shredded coconut.

2. Spread thick over cooled cake. Don’t be shy.

3. Sprinkle remaining 1 c. coconut on top. *Toast it first for bonus points: 350°F for 5-7 min.*

4. Decorate with maraschino cherries. *Mama sprinkled some of that pink juice all over to make it pretty. Everything Mama cooked was "pretty".

5. Refrigerate 2 hours minimum. Overnight is better.

**Nana’s Notes – Don’t Skip These:**

1. **Cream of Coconut ≠ Coconut Milk** – Lopez Cream of Coconut is sweet, thick, for piña coladas. Found by the liquor. [This is the blue can]. Coconut milk = watery disaster.

2. **Poke holes while warm** – Cold cake won’t absorb. You’ll have sweet soup on top.

3. **Cool Whip, not whipped cream** – Real whipped cream weeps. Cool Whip holds for days. Church potlucks last 6 hours.

4. **Toast half the coconut** – Mix toasted + untoasted for color. Mama’s trick. Looks professional.

5. **Make it day before** – This cake gets better on day 2. If it lasts that long.

**What to Serve With It:**

- Community Coffee with chicory - A plastic fork from the church kitchen -  

**Why “Oblong Pan” Matters:**

Mama said 9x13 oblong pan only. Sheet cake pan = too thin, dries out. Bundt pan = holes don’t work. Round layers = sacrilege.

[This is the 9x13 USA Pan Mama would buy today]. Heavy. No warping. Pawpaw can’t destroy it.

#MamasFamousCoconutCake #CoconutPokeCake #ChurchCookbook #LouisianaDessert #PonchatoulaLA #CoolWhipFrosting #CreamOfCoconut #BettyCrockerCake #NanaApproved #NanaTeeTravels #EasyCoconutCake