I tend to talk about most things in hyperbole. Insert hysterics about the best _______ ever here. So you might be tempted to think that when I declare someone a forever friend, it’s a meaningless moniker that I’ll throw in front of anyone’s name.
Not so.
AGOMYR and Hey Girl Hey have earned their forever friend status by knowing me for many years and loving me anyway. We’ve shared so many memorable evenings together, and were lucky enough to have a long overdue reunion at La Moneda the other day. It was a classy affair that came about because I had been texting AGOMYR about how much I missed having buffalo chicken dip in my life (#tbt). If I’m not mistaken, Hey Girl Hey was an important part of that night as well. So it was only fitting that we come together, 4 years later, to eat trashy food again.
This time, I contributed a poke cake. Toasted coconut poke cake is not my first foray into the world of poke cakes, but it is by far my favorite (here are Jello and Oreo poke cakes). Another coworker, whose mother loves to cook and try new recipes, shared a bite of this with me in the staff lounge the other day. I promptly stopped the focused, work-related conversation I was having, to turn my head in the opposite direction, and proclaim my undying love for this cake. It’s the toasted coconut. The blog from whence it came swears the toasting is optional, I swear it is not. The toasted coconut is what takes it from a low-brow cake made with super processed ingredients, to something that tastes like it was made from scratch.
To make toasted coconut poke cake to share with your forever friends, you will need:
- 1 white cake mix, and the necessary accoutrements
- 1 can cream of coconut (find this in the Hispanic food section of your grocery store)
- 1 tub Cool Whip
- 7 oz coconut, toasted lightly
Prepare cake mix in a 9 x 13 pan, according to package directions. When cake has cooled between 5-10 minutes, poke holes all over the surface of the cake with the end of a wooden spoon, the end of a utensil, or the tines of a fork. Pour coconut cream over top of cake. Let cake cool completely. Frost with Cool Whip, and sprinkle coconut over top of cake. Refrigerate till serving.
a glass of milk 