Coconut Poke Cake
Coconut Poke Cake might be just the hor d'oeuvre you are searching for. One serving contains 257 calories, 1g of protein, and 16g of fat. This recipe serves 20 and costs 40 cents per serving. This recipe is liked by 141 foodies and cooks. Head to the store and pick up sweetened shredded coconut, cream of coconut, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Food Fanatic. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 11%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Coconut Lemon Poke Cake, Coconut Lime Poke Cake, and Coconut Cream Poke Cake.
Servings: 20
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1/2 cup coconut milk, canned
1 cup cream of coconut
2 cups heavy whipping cream
2 cups powdered sugar
3/4 cup sweetened shredded coconut
1 1/2 cups sweetened shredded coconut
Equipment:
wooden spoon
baking pan
Cooking instruction summary:
Mix the cake mix according to the package directions. Use canned coconut milk instead of the milk or water, and using coconut oil instead of the oil or butter, if you like. Add the shredded coconut.Bake according to the package directions in a 9x13-inch baking dish.Once the cake is baked and cooled, poke holes in it about 1 inch apart using the handle of a wooden spoon.Mix together the cream of coconut and the coconut milk and pour evenly over the cake into the holes.Whip the whipping cream to medium peaks, add the coconut milk and powdered sugar, and whip until combined. Frost the entire cake with the whipped cream.Toast the 1 1/2 cups shredded coconut at 400F for 5-8 minutes or until it is just starting to turn golden brown. Top the cake with the toasted coconut.
Step by step:
1. Mix the cake mix according to the package directions. Use canned coconut milk instead of the milk or water, and using coconut oil instead of the oil or butter, if you like.
2. Add the shredded coconut.
3. Bake according to the package directions in a 9x13-inch baking dish.Once the cake is baked and cooled, poke holes in it about 1 inch apart using the handle of a wooden spoon.
4. Mix together the cream of coconut and the coconut milk and pour evenly over the cake into the holes.Whip the whipping cream to medium peaks, add the coconut milk and powdered sugar, and whip until combined. Frost the entire cake with the whipped cream.Toast the 1 1/2 cups shredded coconut at 400F for 5-8 minutes or until it is just starting to turn golden brown. Top the cake with the toasted coconut.
Nutrition Information:
covered percent of daily need
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