Triple Coconut Poke Cake Recipe 425

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TRIPLE-COCONUT POKE SNACK CAKE



Triple-Coconut Poke Snack Cake image

The perfect treat for coconut lovers.

Provided by Ann Taylor Pittman

Categories     Cakes

Time 1h50m

Yield 1 (8-inch) cake

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup well-shaken and stirred coconut milk (from 1 [15-oz.] can)
¼ cup canola oil
1 ½ teaspoons vanilla extract
1 large egg
½ cup sweetened condensed coconut milk (from 1 [14-oz.] can)
1 cup heavy whipping cream
⅛ teaspoon kosher salt
¼ cup sweetened condensed coconut milk (from 1 [14-oz.] can)
⅓ cup lightly salted toasted coconut chips (such as Bare or Dang)

Steps:

  • Prepare the Cake: Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray, and line with parchment paper, leaving a 2-inch overhang on all sides.
  • Whisk together flour, sugar, baking powder, and salt in a large bowl. Using a spoon, make a well in center of mixture; pour coconut milk, oil, and vanilla into well. Crack egg into coconut milk mixture. Pierce egg using tip of a whisk, and lightly beat together. Whisk egg mixture into flour mixture in bowl to form a smooth batter.
  • Spread batter evenly in prepared baking pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Remove from oven. Immediately poke holes all over Cake using blunt end of a skewer; spread sweetened condensed coconut milk evenly over Cake. Cool in pan 5 minutes. Using parchment paper overhang, lift from pan and transfer to a wire rack. Cool completely, about 1 hour.
  • Prepare the Frosting: Wash and dry the bowl. Add whipping cream and salt; beat with an electric mixer fitted with a whisk attachment on medium-high speed until soft peaks form, about 3 minutes. Increase mixer speed to high; beat until stiff peaks form, about 2 minutes. Add sweetened condensed coconut milk; beat on medium speed until well combined, about 1 minute. Spread Frosting over cooled Cake, and sprinkle with coconut chips.

TRIPLE COCONUT POKE CAKE



Triple Coconut Poke Cake image

This Triple Coconut Poke Cake has TRIPLE the coconut flavor and is so easy to make!

Provided by Hayley Parker, The Domestic Rebel

Categories     Cakes/Cupcakes     Dessert

Time 1h55m

Number Of Ingredients 14

FOR THE CAKE & FILLING:
1 box white cake mix
3 eggs
1/2 cup vegetable or canola oil
1 tsp coconut extract
1 cup coconut milk or water
One 3.4 oz box instant dry coconut cream pudding mix
14 ounces (One 14 oz can) sweetened condensed milk
1/2 cup Cream of Coconut
FOR THE TOPPING:
2 cups heavy whipping cream
1/2 cup powdered sugar
1-2 tsp coconut extract (depending on how strong you'd like it. I recommend starting with 1 tsp)
1½ cups toasted coconut

Steps:

  • Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
  • In a large bowl, combine the cake mix, eggs, oil, coconut milk/water, coconut extract and dry pudding mix with an electric mixer, beating until well mixed, about 2 minutes. Pour the batter evenly into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes.
  • Using a skewer or a wooden spoon handle, poke holes all over the surface of the cake. Meanwhile, in a medium bowl, whisk together the condensed milk and cream of coconut until blended. Pour the mixture over the top of the cake, allowing it to seep into the holes. Refrigerate for at least an hour.
  • Just before serving, beat the heavy whipping cream, powdered sugar, and coconut extract together with an electric mixer until stiff peaks form, about 5-7 minutes. Spread the whipped cream over the cake in an even layer and top with the toasted coconut. Store covered in the fridge, up to 3 days.

TRIPLE COCONUT POKE CAKE



Triple Coconut Poke Cake image

For coconut lovers only! A white coconut cake with coconut pudding. Topped with Coconut whipped cream and toasted coconut.

Provided by Julianne Dell

Categories     Cake

Time 35m

Number Of Ingredients 11

1 Box (15oz) White cake mix
4 Large egg whites
1/3 cup Oil
1 cup Milk
3 tsp Coconut extract
3/4 C Coconut
2 pkg Instant Coconut pudding (3.4oz)
4 cups Milk
2 C Heavy whipping cream
1/4 C Powdered sugar
3 tsp Coconut extract

Steps:

  • Preheat oven to 350° F.
  • In a mixing bowl, combine white cake mix, egg whites, oil, milk, coconut extract and shredded coconut. Mix until all ingredients until thoroughly mixed.
  • Bake cake in 9×13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  • While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.
  • Once the cake has cooled, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  • Prepare the pudding layer by mixing instant coconut pudding with cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better.
  • Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold. In cold mixing bowl, pour in heavy whipping cream and beat on high speed until it reached soft peaks. Add powdered sugar and coconut extract. Beat again at a high speed until stiff peak form.
  • Spread whipped cream over the top of cake. Sprinkle with toasted coconut.

COCONUT POKE CAKE



Coconut Poke Cake image

Make and share this Coconut Poke Cake recipe from Food.com.

Provided by Debe6496

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 teaspoon almond flavoring
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

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



Coconut Poke Cake image

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

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

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

TRIPLE COCONUT POKE CAKE RECIPE - (4.2/5)



Triple Coconut Poke Cake Recipe - (4.2/5) image

Provided by Susan52

Number Of Ingredients 13

CAKE
1 (18.25-ounce) package white cake mix
4 large egg whites
1/3 cup vegetable oil
1 cup milk
3 teaspoons coconut extract
3/4 cup shredded coconut
TOPPING
2 (3.4-ounce) package coconut instant pudding mix
4 cups milk
2 cups heavy whipping cream
1/4 cup powdered sugar
3 teaspoons coconut extract

Steps:

  • Preheat oven to 350° F. In a mixing bowl, combine white cake mix, egg whites, oil, milk and coconut extract. Mix until all ingredients until thoroughly mixed. Bake cake in 9x13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes. While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. When the cake has cooled, prepare the pudding layer by mixing instant coconut pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peak form. Spread whipped cream over the top of cake. Sprinkle with toasted coconut. This cake must stay refrigerated.

OKLAHOMA COCONUT POKE CAKE



Oklahoma Coconut Poke Cake image

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

1 package white cake mix (regular size)
1 can (15 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
1 cup sweetened shredded coconut

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.

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Top Asked Questions

How do I make a white cake mix with coconut sauce?
Prepare a packaged white cake mix, and while it's still hot, poke holes all over the cake. Pour in a sweet coconut sauce and top it off with whipped cream and flaked coconut for a nostalgic, yummy dessert. Read the full recipe after the video. Prepare and bake white cake mix according to package directions. Remove cake from oven.
How do you make a coconut cake with condensed milk?
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. 304 calories; protein 3g; carbohydrates 43.4g; fat 13.8g; cholesterol 5.6mg; sodium 199.5mg. Full Nutrition Delicious!!
How do you Frost a cake with cream of coconut?
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.
How do you make a pumpkiny cake?
Directions. 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. Rich, creamy, boozy and best of all, pumpkiny! Creamy, cakey, dreamy & delicious!

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