Potluck Poke Cake

By 1buttons

Ingredients

• 1 3/4 cups All-Purpose Flour
• 2/3 cup Unsweetened Cocoa Powder (plus more for preparing the baking dish)
• 1 1/2 cups Sugar
• 1 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Kosher Salt
• 2 large Eggs
• 1 cup Buttermilk
• 1/4 cup Vegetable Oil
• 3/4 cup Freshly Brewed Coffee
• 1 teaspoon Vanilla Extract
• Unsalted Butter (for preparing the baking dish)
• Pudding Topping
• 2 boxes Instant French Vanilla Pudding (3 1/4 ounce boxes)
• 4 cups Milk
• 1 cup Heavy Cream (whipped to soft peaks)
• Whipped Topping
• 2 cups Heavy Cream
• 2 tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 4 cups Sweetened Shredded Coconut
• 2 teaspoons Water
• Green Food Coloring
• Football Themed Candies (to serve)

Details

Servings 1
Cooking time 90mins
Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 350°F.
Prepare a 9x13 cake pan or baking dish by buttering it and then dusting the dish with Cocoa Powder.
In a large mixing bowl, whisk the Flour, Cocoa Powder, Sugar, Baking Powder, Baking Soda and Salt.
In a separate mixing bowl whisk together Eggs, Buttermilk, Vegetable Oil, Coffee and Vanilla Extract. Pour the wet ingredients into the bowl with the dry ingredients and whisk until thoroughly combined and smooth.
Pour into the prepared baking dish and bake for 25 minutes or until the center is set. Remove from oven and use the end of a wooden spoon to poke holes all over the surface of the cake.
Whisk together the Instant Pudding with the Milk until the Pudding is smooth. Fold in the Whipped Cream and pour over the top of the cake. Use an offset spatula to evenly spread the Pudding being sure to fill the holes.
Place in refrigerator and allow the cake to cool and the Pudding to set, about an hour.
In a large zip top bag, combine the Shredded Coconut with a few drops of Green Food Coloring that have been diluted by the water. Shake until the Coconut resembles grass in color.
To make the Whipped Topping, whisk the Heavy Cream in a large mixing bowl until soft peaks form. Whisk in the Sugar and Vanilla Extract until combined. Spread the topping onto the cooled cake.
Decorate the cake with the dyed Coconut Flakes. Garnish with fun football themed candies.