Coconut Cream Poke Cake Mother Thyme from www.motherthyme.com
Description
Coconut poke cake is a delicious dessert that is perfect for any occasion. It is a soft and moist cake that is infused with coconut cream and topped with whipped cream and shredded coconut. This cake is perfect for coconut lovers and will surely be a hit at any party or gathering.
Prep Time
The prep time for this recipe is approximately 15 minutes.
Cook Time
The cook time for this recipe is approximately 30 minutes.
Ingredients
- 1 box of white cake mix - 1 can of coconut cream - 1/2 cup of sweetened shredded coconut - 1/2 cup of water - 1/2 cup of vegetable oil - 3 large eggs - 1 cup of heavy cream - 1/4 cup of powdered sugar
Equipment
- 9x13 inch baking pan - Mixing bowl - Whisk - Wooden spoon - Measuring cups and spoons
Method
1. Preheat the oven to 350°F and grease a 9x13 inch baking pan. 2. In a large mixing bowl, combine the cake mix, coconut cream, water, vegetable oil, and eggs. Mix until well combined. 3. Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. 4. Once the cake is done baking, remove it from the oven and let it cool for 10 minutes. 5. Using the handle of a wooden spoon, poke holes all over the cake. 6. Pour the remaining coconut cream over the cake, making sure to fill all the holes. 7. In a separate mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. 8. Spread the whipped cream over the top of the cake and sprinkle with shredded coconut. 9. Cover the cake and refrigerate for at least 1 hour before serving.
Notes
- Make sure to poke enough holes in the cake to allow the coconut cream to seep into the cake. - You can substitute the sweetened shredded coconut with unsweetened shredded coconut if you prefer less sweetness.
Nutrition Info
This recipe yields approximately 12 servings. Each serving contains: - Calories: 420 - Fat: 27g - Carbohydrates: 40g - Protein: 4g - Sugar: 27g
Recipes FAQ
Q: Can I use a different type of cake mix? A: Yes, you can use a yellow cake mix or a coconut cake mix. Q: Can I use whipped topping instead of whipped cream? A: Yes, you can use whipped topping if you prefer. Q: Can I make this cake ahead of time? A: Yes, you can make this cake up to a day in advance. Just keep it covered and refrigerated until ready to serve.
Recipe Tips
- To make the cake even more coconutty, you can add shredded coconut to the cake batter before baking. - For an extra special touch, you can drizzle melted chocolate over the top of the cake before adding the whipped cream and shredded coconut.
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