Coconut Cloud Poke Cake Recipes

COCONUT POKE CAKE

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.
• Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.

COCONUT POKE CAKE

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.

COCONUT CLOUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside.
• Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate.
• In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.
• Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely.
• For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake.
• For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below).
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately.
• Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely.

COCONUT CLOUD CAKE

Steps:

• Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
• In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
• Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
• Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
• Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
• Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
• Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
• Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
• Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
• Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.

COCONUT CLOUD POKE CAKE

Steps:

• Preheat oven to 350° and grease a 9x13" baking pan.
• Prepare cake mix by blending together mix, water, oil and eggs at low speed of mixer until moistened.
• Beat at medium speed for 2 minutes; pour into prepared pan and bake for approximately 30 minutes or until tests done.
• While cake is baking, bring milk, sugar and half of coconut to a boil, then immediately remove from heat.
• Remove cake from oven and poke holes in cake with fork or skewer.
• Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
• Let cake cool completely at room temperature,, then spread with whipped topping and sprinkle with remaining coconut.
• Refrigerate until serving time.
• Note: You can also use another brand of cake mix; just follow directions and ingredients on the box and bake accordingly.

OKLAHOMA COCONUT POKE CAKE

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.