Memorial Day Recipe : Patriotic Poke Cake

•18.25 oz. white, yellow or vanilla cake mix, plus ingredients to make the cake


•14.5 oz. can coconut milk

•red and blue food coloring

•cream cheese frosting, buttercream frosting or store-bought vanilla frosting

•raspberries and blueberries for garnish

Prepare cake according to package directions. Let cake cool in the baking dish for 10 minutes, while you prepare the filling. Divide the coconut milk in half. Tint half with red food coloring and half with blue food coloring. With cake still in the baking dish, use a fork to poke holes in the warm cake at 1/2-inch intervals on one third of the cake. Carefully spoon some of the blue coconut milk over the holes, pausing to let the colored milk seep in. Don't douse the cake. You just want enough milk to add color. You should have at least half of the blue coconut milk left. Now poke holes with a fork in the middle third of the cake, and spoon the red coconut milk into those holes. Again, pause to let the colored milk seep in. Again, you should have some red milk left over. Finally, poke holes in the last third of the cake and spoon some of the remaining blue milk into those holes. Discard remaining coconut milk. Let cake sit at room temperature 10-15 minutes, then refrigerate at least 2 hours. Loosen the edges of the poke cake with a spatula. Be careful - the cake may be sticky from the coconut milk. Invert the cake onto a serving platter. Frost cake with your favorite frosting. Garnish with raspberries and blueberries or use this cake as a base to make an American Flag Cake.

recipe source:about.com

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