Discover the irresistible Tropical Indulgence: Coconut Poke Cake featuring creamy coconut milk, shredded coconut, and vanilla pudding for a luscious dessert delight.
Tropical Indulgence: Dive Into the Irresistible Coconut Poke Cake
If you’re dreaming of a dessert that transports you to a sun-drenched beach with swaying palm trees, look no further than this irresistible Coconut Poke Cake. This luscious treat combines the fluffy texture of a classic cake with the creamy, tropical goodness of coconut, making it the perfect ending to any meal. Whether you're hosting a summer party or simply indulging in some weekend baking therapy, this recipe is sure to be a hit.
Ingredients
For the Cake:
- 1 box of white cake mix
- 1 cup of coconut milk
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 teaspoon of vanilla extract
For the Coconut Cream Filling:
- 1 can (14 ounces) of sweetened condensed milk
- 1 can (13.5 ounces) of coconut milk
- 1 teaspoon of coconut extract
For the Topping:
1 pint of heavy whipping cream
1/4 cup of powdered sugar
1 teaspoon of vanilla extract
1 cup of sweetened shredded coconut, toasted
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- In a mixing bowl, combine the white cake mix, coconut milk, vegetable oil, eggs, and vanilla extract. Use an electric mixer to beat the ingredients on medium speed for about 2 minutes, or until the mixture is smooth and well combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Make the Coconut Cream Filling:
- While the cake bakes, prepare the coconut cream filling. In a medium saucepan over low heat, combine the sweetened condensed milk, coconut milk, and coconut extract. Stir continuously until the mixture is well blended and warmed through; be careful not to let it boil.
- Once the cake is out of the oven, allow it to cool for about 10 minutes. Then, using the end of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart.
- Slowly pour the coconut cream filling over the top of the cake, ensuring it seeps into the holes. Let the cake cool completely to room temperature.
Prepare the Topping:
- To toast the shredded coconut, spread it evenly on a baking sheet and bake in the preheated oven (350°F) for about 5-7 minutes, or until golden brown. Stir occasionally to prevent burning. Remove from oven and let cool.
- To make the whipped cream topping, pour the heavy whipping cream into a chilled bowl. Add the powdered sugar and vanilla extract.
- Using an electric mixer, beat on high speed until soft peaks form, which should take about 3-5 minutes.
- Assemble the Cake:
- Spread the whipped cream evenly over the cooled, soaked cake.
- Generously sprinkle the toasted coconut over the top of the whipped cream layer.
- For best results, refrigerate the cake for at least 2 hours before serving to allow all the flavors to meld together.
Conclusion
There you have it—a delectable Coconut Poke Cake that's bursting with tropical flavors. This cake strikes the perfect balance between moist and creamy, with a delightful coconut flavor that will leave you savoring every bite. Perfect for any occasion, this tropical indulgence is guaranteed to impress family and friends. So go ahead, take a bite, close your eyes, and let the island vibes wash over you with every mouthful. Happy baking!