Toasted Coconut And Caramel Hot Fudge Poke Cake Recipes
TOASTED COCONUT AND CARAMEL-HOT FUDGE POKE CAKE
All your favorite ice cream sundae toppings in cake form! Hot fudge, caramel and toasty coconut make yellow cake an extra-special treat.
Provided by Tieghan Gerard
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
- In small microwavable bowl, microwave hot fudge topping uncovered on High about 15 seconds or just until pourable. Pour sauce over warm cake, spreading evenly with rubber spatula. Grab the pan with both hands, and whack it against the counter two times. This is to help the fudge topping sink down into the holes. Cover the cake, and place in the fridge 10 minutes to set up slightly.
- In medium bowl, toss 1 1/2 cups of the toasted coconut and 1/4 cup of the caramel topping. Remove cake from the fridge, and pour remaining caramel topping over the cake, reserving 2 tablespoons for drizzling later. Use your hands to shake cake pan from side to side to help evenly distribute caramel over cake. Top with caramel-coated coconut in an even layer.
- Sprinkle with remaining toasted coconut, and drizzle with reserved caramel topping. Cover loosely; refrigerate about 2 hours or until chilled. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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
COCONUT FUDGE CAKE
"A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it."
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 26
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 540 calories, Fat 29g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 508mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
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