Coconut Poke Cake
User Reviews
5
Coconut Poke Cake
Description
This cake begins with a standard white or yellow boxed cake mix combined with oil, sour cream, and eggs to form a smooth batter. After baking in a 9x13 pan until done, the warm cake is poked several times with a fork to create holes for soaking.
A mixture of sweetened condensed milk and cream of coconut is poured evenly over the cake, soaking into the holes and saturating the cake with sweetness and coconut flavor. This process produces a dense, very moist texture similar to tres leches cakes.
Once cooled and chilled for several hours or overnight, the cake is frosted with freshly whipped heavy cream sweetened with powdered sugar. The final touch is a generous sprinkle of sweetened flaked coconut, adding texture and reinforcing the coconut flavor theme.
Cream of coconut is a sweetened, syrupy coconut product found usually in the beverage mixer section of stores and differs from unsweetened coconut cream. This ingredient is key to the flavor and texture of this cake.
Ingredients
- cake mix white or yellow
- 3/4 cup neutral cooking oil canola, vegetable, or coconut, generic cooking oil
- 1 cup sour cream (full-fat)
- 4 large egg
- 8 ounces cream of coconut
- 14 ounce can sweetened condensed milk
Whipped Cream Topping:
- 12 ounces heavy cream
- 1/3 cup powdered sugar
- 1 cup sweetened flaked coconut
Instructions
- Make the cake by mixing together the cake mix, oil, sour cream, and eggs in a bowl until smooth. Pour into a greased 9 x 13 pan.
- Bake at 350 degrees for 28-30 minutes or until a toothpick or cake tester comes out clean.
- While the cake is baking, mix together sweetened condensed milk and cream of coconut in a bowl until smooth.
- After the cake is baked, poke holes all over the cake with a fork. Pour the milk mixture all over the cake spreading it into the holes. If it isn't soaking into the cake enough, poke more holes in the cake and spread with a spatula.
- Cover and chill for at least 2-4 hours or overnight until completely chilled. This cake is meant to be very moist and have a tres leche cake texture. If the milk hasn't soaked in enough, keep chilled in the refrigerator. Make the sweet whipped cream topping by whipping the heavy cream until stiff peaks form. Fold in powdered sugar.
- Spread whipped cream over the cake and sprinkle with sweetened flaked coconut.Cover and keep in the refrigerator until ready to serve. May serve with fresh sliced strawberries.
Notes
- Cream of coconut is a sweetened, thick coconut syrup found in the mixers section; do not confuse with unsweetened coconut cream.
- This recipe uses homemade whipped cream with powdered sugar instead of store-bought toppings for better texture and flavor.
- Chilling the cake for several hours or overnight allows the coconut milk mixture to fully soak in for moist texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 79mg | 26% |
| Sodium | 83mg | 3% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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