TRIPLE COCONUT POKE CAKE
This Triple Coconut Poke Cake has TRIPLE the coconut flavor and is so easy to make!
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 1h55m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
- In a large bowl, combine the cake mix, eggs, oil, coconut milk/water, coconut extract and dry pudding mix with an electric mixer, beating until well mixed, about 2 minutes. Pour the batter evenly into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes.
- Using a skewer or a wooden spoon handle, poke holes all over the surface of the cake. Meanwhile, in a medium bowl, whisk together the condensed milk and cream of coconut until blended. Pour the mixture over the top of the cake, allowing it to seep into the holes. Refrigerate for at least an hour.
- Just before serving, beat the heavy whipping cream, powdered sugar, and coconut extract together with an electric mixer until stiff peaks form, about 5-7 minutes. Spread the whipped cream over the cake in an even layer and top with the toasted coconut. Store covered in the fridge, up to 3 days.
TRIPLE-COCONUT POKE SNACK CAKE
The perfect treat for coconut lovers.
Provided by Ann Taylor Pittman
Categories Cakes
Time 1h50m
Yield 1 (8-inch) cake
Number Of Ingredients 13
Steps:
- Prepare the Cake: Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray, and line with parchment paper, leaving a 2-inch overhang on all sides.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Using a spoon, make a well in center of mixture; pour coconut milk, oil, and vanilla into well. Crack egg into coconut milk mixture. Pierce egg using tip of a whisk, and lightly beat together. Whisk egg mixture into flour mixture in bowl to form a smooth batter.
- Spread batter evenly in prepared baking pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Remove from oven. Immediately poke holes all over Cake using blunt end of a skewer; spread sweetened condensed coconut milk evenly over Cake. Cool in pan 5 minutes. Using parchment paper overhang, lift from pan and transfer to a wire rack. Cool completely, about 1 hour.
- Prepare the Frosting: Wash and dry the bowl. Add whipping cream and salt; beat with an electric mixer fitted with a whisk attachment on medium-high speed until soft peaks form, about 3 minutes. Increase mixer speed to high; beat until stiff peaks form, about 2 minutes. Add sweetened condensed coconut milk; beat on medium speed until well combined, about 1 minute. Spread Frosting over cooled Cake, and sprinkle with coconut chips.
COCONUT POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
TRIPLE COCONUT POKE CAKE
For coconut lovers only! A white coconut cake with coconut pudding. Topped with Coconut whipped cream and toasted coconut.
Provided by Julianne Dell
Categories Cake
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- In a mixing bowl, combine white cake mix, egg whites, oil, milk, coconut extract and shredded coconut. Mix until all ingredients until thoroughly mixed.
- Bake cake in 9×13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
- While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.
- Once the cake has cooled, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Prepare the pudding layer by mixing instant coconut pudding with cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better.
- Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold. In cold mixing bowl, pour in heavy whipping cream and beat on high speed until it reached soft peaks. Add powdered sugar and coconut extract. Beat again at a high speed until stiff peak form.
- Spread whipped cream over the top of cake. Sprinkle with toasted coconut.
TRIPLE COCONUT POKE CAKE RECIPE - (4.2/5)
Provided by Susan52
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. In a mixing bowl, combine white cake mix, egg whites, oil, milk and coconut extract. Mix until all ingredients until thoroughly mixed. Bake cake in 9x13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes. While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. When the cake has cooled, prepare the pudding layer by mixing instant coconut pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peak form. Spread whipped cream over the top of cake. Sprinkle with toasted coconut. This cake must stay refrigerated.
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