Introduction
Coconut poke cake is a delightful dessert loved by many, combining moist cake layers with a creamy coconut filling and a decadent topping. This irresistible treat is perfect for any occasion and will surely satisfy your sweet tooth. With its light and fluffy texture, the coconut poke cake is a true crowd-pleaser that brings a tropical flair to your dessert table.
Detailed Ingredients with measures
Cake ingredients:
– 1 box of white cake mix
– 3 large eggs
– 1 cup of coconut milk
– 1/3 cup of vegetable oil
Poke filling:
– 1 can (14 ounces) of sweetened condensed milk
– 1 cup of shredded coconut
Topping:
– 1 container (8 ounces) of whipped topping
– 1/2 cup of shredded coconut, toasted
Prep Time
The prep time for coconut poke cake is approximately 15 minutes. This quick preparation makes it easy to whip up this delicious dessert even on short notice.
Cook Time, Total Time, Yield
The cook time for the cake is around 30 minutes. Thus, the total time from start to finish is about 45 minutes. This recipe yields a moist and flavorful coconut poke cake that serves about 12 people, making it ideal for gatherings and celebrations. Enjoy every delightful bite of this tropical delight!
Detailed Directions and Instructions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Step 2: Mix the Cake Batter
In a large bowl, combine the cake mix, eggs, water, and oil. Beat the mixture with an electric mixer for 2 minutes until well blended.
Step 3: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Poke the Cake
Once the cake is done, remove it from the oven. Allow it to cool in the pan for about 15 minutes. Then, use a fork or a skewer to poke holes all over the surface of the cake, about 1 inch apart.
Step 5: Prepare the Coconut Mixture
In a saucepan over medium heat, combine sweetened condensed milk and coconut milk. Stir until warmed through, then remove from heat.
Step 6: Pour the Coconut Mixture
Slowly pour the coconut mixture over the cooled, poked cake, ensuring it seeps into the holes.
Step 7: Chill the Cake
Refrigerate the cake for at least 2 hours to allow the coconut mixture to soak into the cake.
Step 8: Make the Topping
In a bowl, combine whipped topping and flaked coconut. Mix until evenly combined.
Step 9: Frost the Cake
Spread the coconut topping evenly over the chilled cake.
Step 10: Serve and Enjoy
Cut the cake into squares and serve chilled.
Notes
Note 1: Cake Variations
You can use any flavor of cake mix for this recipe, such as vanilla, chocolate, or lemon, to create different flavor profiles.
Note 2: Coconut Topping
For added texture, you can toast the flaked coconut before mixing it with the whipped topping.
Note 3: Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Note 4: Serving Suggestions
This cake pairs well with fresh fruit or a scoop of vanilla ice cream for an extra treat.
Cook techniques
Mixing the batter
Ensure that the butter and sugar are creamed together until light and fluffy for a well-mixed batter. This technique helps to incorporate air, leading to a light and fluffy cake.
Baking the cake
Bake the cake at the specified temperature until a toothpick inserted into the center comes out clean. This ensures that the cake is cooked thoroughly and evenly.
Poking the cake
After baking, use a fork to poke holes gently all over the surface of the cake. This allows the coconut milk mixture to seep in, enhancing the cake’s moisture and flavor.
Making the coconut topping
Combine the ingredients for the topping thoroughly. This technique creates a rich and flavorful layer that adds texture to the finished cake.
Cooling the cake
Allow the cake to cool completely in the pan before adding the topping. This prevents the topping from melting and ensures a beautiful presentation.
FAQ
Can I use unsweetened coconut milk instead of sweetened?
Yes, you can use unsweetened coconut milk, but you may want to adjust the sugar in the recipe to maintain sweetness.
How long can I store the coconut poke cake?
Coconut poke cake can be stored in the refrigerator for up to 5 days in an airtight container.
Can I make this cake in advance?
Yes, you can bake the cake a day ahead and store it covered until you’re ready to add the frosting and serve.
What can I substitute for the cake mix?
You can make a homemade vanilla cake from scratch using flour, sugar, baking powder, eggs, and other basic ingredients as a substitute.
Is it possible to use other flavors of pudding?
Yes, you can experiment with other flavors of pudding to create different variations of the poke cake.
Conclusion
The coconut poke cake is a delightful dessert that combines the rich flavors of coconut with a moist and tender cake. Its easy preparation and irresistibly sweet toppings make it a hit for any occasion. This cake is perfect for potlucks, birthdays, or simply satisfying a sweet craving. Enjoy the tropical flair it brings to your dessert table!
More recipes suggestions and combination
Coconut Cream Pie
A classic dessert that features a rich coconut custard filling topped with whipped cream and toasted coconut.
Pina Colada Cake
A scrumptious cake infused with pineapple and coconut flavors, reminiscent of the tropical cocktail.
Chocolate Coconut Macaroons
Chewy and delicious, these macaroons are made with sweetened shredded coconut and dipped in chocolate.
Coconut Rice Pudding
A creamy rice pudding made with coconut milk, sweetened with sugar and topped with toasted coconut and raisins.
Coconut Flour Pancakes
Fluffy and gluten-free pancakes that incorporate coconut flour for a deliciously light breakfast option.
