A couple of weeks ago, I sent my BFF, Karen, an email asking her about her Easter cake. Shocked, she said she read the email twice because I never ask her cooking questions. Of the two of us, I'm the cook and the baker.
She's been making this cake for Easter for as long as I can remember. She and I have been friends for 30+ years. Not only have I never made the jelly bean version of this cake, I couldn't remember how to make a jello poke cake. After a good chuckle about me asking her for cooking advice, she talked me through how to make this cake.
Jelly Bean Poke Cake
Boxed White Cake Mix
2 cups coconut
Small Box of Jello (flavor or color of your choice)
Green Food Coloring
8 oz container Cool Whip
Bag of Jelly Beans
Prepare the cake mix as directed on the package. Let cool 15 minutes.
Poke good size holes in the cake. I used the bottom of the wooden honey dipper. The original recipe calls for the tines of a fork but I didn't think those holes were large enough.
Mix the jello with 1 cup of boiling water. Stir until dissolved, approximately 2 minutes. Stir in 1/2 cup of cold water. Pour the jello mixture evenly over the top of the cake.
Cover the cake with the Cool Whip. Mix the coconut with a few drops of green food coloring. Mix with a fork until evenly colored.
Sprinkle the coconut over the top of the cake. Decorate with jelly beans, pushing them down slightly into the cool whip.
Refrigerate until serving. You can make the cake a day or two in advance. Decorate just prior to serving.
I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.