Best 3 Cream Of Coconut Poke Cake Recipes
Indulge in a tropical paradise with our delectable Cream of Coconut Poke Cake, a delightful dessert that combines the irresistible flavors of coconut and pineapple. This luscious cake is a perfect treat for any occasion, featuring a moist and fluffy coconut cake base, generously soaked in a creamy coconut milk mixture. Layers of juicy pineapple chunks add a burst of tropical sweetness, while the whipped cream frosting, topped with toasted coconut flakes, creates a symphony of textures and flavors.
In this comprehensive guide, we'll take you on a culinary journey, revealing the secrets behind this heavenly dessert. Discover the art of crafting the perfect coconut cake batter, infusing it with the essence of coconut extract and topped with a golden crust. Learn how to make a luscious coconut milk mixture that seeps into every corner of the cake, creating a symphony of moistness and flavor. We'll guide you through the process of preparing the pineapple filling, ensuring each bite is bursting with tropical goodness. Finally, we'll unveil the secrets of creating a light and airy whipped cream frosting, the perfect complement to the coconut cake and pineapple filling.
OKLAHOMA COCONUT POKE CAKE
Coconut is the star of this cake. You get a double dose, once in the mixture that soaks into the cake and second with the coconut sprinkled on top. Don't worry though, it's a nice flavor treat...it's not too much coconut. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan., Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely., Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 211mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM OF COCONUT POKE CAKE
Quick, Easy & Delicious Cake. I have taken it to many potlucks and it is always one of the first to be eaten. My Dad loved this cake. If you can't find a Coconut Cake Mix, you can use Yellow or White cake mix also.
Provided by cajunhippiegirl
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 (or as Directed on Cake Mix).
- Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
- Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
- Pour batter into a 9 x 13 baking pan.
- Bake Cake according to instructions on box, or until it passes the toothpick test.
- Remove cake from oven, and give it just a few minutes to cool a little.
- While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
- Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
- Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
- Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
- Ice with Cool Whip and then put remaining coconut on top.
- If you want you can tint the coconut on top with food coloring for any holiday.
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
Tips:
- Use full-fat coconut milk for the best flavor and texture.
- Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan instead. Just adjust the baking time accordingly.
- You can use any flavor of pudding mix you like, but coconut, vanilla, and chocolate are all good choices.
- Be sure to use unsweetened coconut milk in the pudding mixture to avoid the cake being too sweet.
- If you don't have any sweetened condensed milk, you can make your own by simmering 1 cup of sugar and 1/2 cup of butter in a saucepan until the sugar has dissolved. Then stir in 1 cup of evaporated milk and bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and let cool.
Conclusion:
This cream of coconut poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist and flavorful, with a creamy coconut filling and a sweet coconut glaze. It is sure to be a hit with everyone who tries it!
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