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.
