Introduction
Welcome to our delicious coconut poke cake recipe! If you’re a fan of coconut, this cake is a must-try. With its moist and tender texture, creamy coconut filling, and luscious whipped topping, it’s a true tropical delight. This recipe is perfect for any occasion, whether you’re hosting a summer barbecue, celebrating a birthday, or simply treating yourself to a sweet indulgence. Let’s dive into the world of coconut and discover why this poke cake is so special.
Why You’ll Love This Recipe
There are so many reasons to love this coconut poke cake. Firstly, it’s incredibly easy to make, even for beginner bakers. The steps are simple and straightforward, and the result is always a showstopper. Secondly, the combination of fluffy cake, creamy filling, and light whipped topping creates a perfect balance of flavors and textures. It’s a dessert that will please everyone at the table. Lastly, if you’re a fan of coconut, this cake is a dream come true. The tropical flavor shines through in every bite, transporting you to a sunny paradise.
Ingredients
To make this coconut poke cake, you’ll need the following ingredients:
- 1 box of white cake mix
- 1 cup of coconut milk
- 1/2 cup of vegetable oil
- 3 eggs
- 1 cup of sweetened shredded coconut
- 1 can of condensed milk
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Optional ingredient substitutions:
- If you prefer a homemade cake, you can replace the box mix with a from-scratch white cake recipe.
- If you don’t have coconut milk, you can use regular milk instead.
- For a lighter version, you can use light coconut milk and reduced-fat condensed milk.
Step-by-Step Instructions
Follow these simple steps to create your delicious coconut poke cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.
- Stir in 1/2 cup of shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
- In a separate bowl, whisk together the condensed milk and the remaining 1/2 cup of shredded coconut.
- Pour the coconut mixture over the warm cake, allowing it to seep into the holes.
- Place the cake in the refrigerator to cool completely and allow the flavors to meld.
- In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form.
- Spread the whipped cream over the chilled cake, covering it completely.
- Sprinkle some additional shredded coconut on top for garnish.
- Refrigerate for at least 2 hours before serving to allow the cake to set.
Pro tip: To enhance the coconut flavor, you can lightly toast the shredded coconut before adding it to the cake batter.
Expert Tips for Success
Here are some expert tips to ensure your coconut poke cake turns out perfectly:
- Make sure to use a wooden spoon handle or a similar tool to poke the holes in the warm cake. This will allow the coconut mixture to penetrate the cake evenly.
- For a more intense coconut flavor, you can add a teaspoon of coconut extract to the cake batter.
- When whipping the cream for the topping, make sure the mixing bowl and beaters are chilled. This will help the cream whip up faster and hold its shape better.
- Refrigerating the cake for a few hours before serving will make it easier to slice and serve.
Variations and Substitutions
While this coconut poke cake is already a delicious treat on its own, you can customize it to suit your preferences:
- To make it even more tropical, you can add crushed pineapple to the coconut filling.
- If you’re a chocolate lover, you can drizzle some chocolate ganache over the whipped topping.
- For a nutty twist, you can sprinkle chopped toasted almonds or macadamia nuts on top.
- If you’re following a gluten-free diet, you can use a gluten-free cake mix instead.
Serving Suggestions
This coconut poke cake is delicious on its own, but you can also serve it with a few accompaniments to enhance the experience:
- A scoop of creamy vanilla ice cream on the side adds a cool contrast to the warm cake.
- A sprinkle of toasted coconut flakes or a drizzle of caramel sauce on top adds an extra touch of decadence.
- A refreshing tropical fruit salad would make a perfect companion to this coconut dessert.
- Pair it with a piña colada or a coconut-flavored cocktail for the ultimate tropical feast.
FAQs
Q: Can I make this cake in advance?
A: Absolutely! This cake can be made a day in advance and stored in the refrigerator until ready to serve.
Q: How long will this cake last?
A: If stored properly in an airtight container in the refrigerator, this cake will stay fresh for up to 3-4 days.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake without the whipped topping. Wrap it tightly in plastic wrap and aluminum foil, and it will keep well in the freezer for up to 3 months. Thaw it in the refrigerator overnight before adding the topping and serving.
Final Thoughts
Now that you know the secrets to making a delicious coconut poke cake, it’s time to gather your ingredients and get baking. Whether you’re a coconut lover or simply looking for a crowd-pleasing dessert, this cake is sure to impress. The combination of fluffy cake, creamy coconut filling, and luscious whipped topping is a match made in dessert heaven. So go ahead, indulge in this tropical delight and let your taste buds take a trip to paradise.
We hope you enjoy making and savoring this coconut poke cake as much as we do. Don’t forget to share your baking adventures with us and spread the joy of this delightful dessert. Happy baking!
COCONUT POKE CAKE
A delicious coconut poke cake with a moist and tender texture, creamy coconut filling, and luscious whipped topping. Perfect for any occasion, this tropical delight is a crowd-pleasing dessert that transports you to a sunny paradise.
Ingredients
- 1 box of white cake mix
- 1 cup of coconut milk
- 1/2 cup of vegetable oil
- 3 eggs
- 1 cup of sweetened shredded coconut
- 1 can of condensed milk
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.
- Stir in 1/2 cup of shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
- In a separate bowl, whisk together the condensed milk and the remaining 1/2 cup of shredded coconut.
- Pour the coconut mixture over the warm cake, allowing it to seep into the holes.
- Place the cake in the refrigerator to cool completely and allow the flavors to meld.
- In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form.
- Spread the whipped cream over the chilled cake, covering it completely.
- Sprinkle some additional shredded coconut on top for garnish.
- Refrigerate for at least 2 hours before serving to allow the cake to set.
Nutrition Facts
