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Coconut Poke Cake with Toasted Shredded Coconut Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

This Coconut Poke Cake is a moist and creamy dessert made from a classic white cake infused with coconut flavor. After baking, the cake is poked with holes and soaked with a rich mixture of sweetened condensed milk and cream of coconut, creating a luscious, tender texture. Topped with a fluffy gelatin-infused whipped cream frosting and toasted shredded coconut, this 12-serving cake is a tropical treat perfect for any celebration or gathering.

Ingredients

Cake

  • 1 (14.25 oz) box white cake mix (plus ingredients needed to bake cake according to box)
  • 1 teaspoon coconut extract

Soaking Mixture

  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can cream of coconut

Gelatin Mixture

  • 2 teaspoons unflavored gelatin (powdered)
  • 2 tablespoons water

Whipped Cream Frosting

  • 2 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract

Garnish

  • 2 1/2 cups shredded coconut (toasted)

Instructions

  1. Prepare the Cake Batter: Whisk together the cake batter according to the package directions, adding 1 teaspoon of coconut extract for enhanced flavor. Pour the mixture into a greased 9×13-inch cake pan.
  2. Bake the Cake: Bake the cake according to the package instructions until a toothpick inserted in the center comes out clean. Baking time typically varies depending on the oven and mix, usually around 30-35 minutes.
  3. Poke the Cake: While the cake is still hot, use a toothpick, chopstick, or fork to poke numerous holes all over the top. This allows the soaking mixture to penetrate deeply for extra moistness.
  4. Add Soaking Mixture: Slowly pour the sweetened condensed milk and cream of coconut evenly across the cake’s surface. Don’t worry if it looks like excess liquid around the edges; the cake will absorb it all.
  5. Prepare Gelatin Mixture: Once the cake has cooled to room temperature, combine 2 teaspoons of unflavored gelatin with 2 tablespoons of water in a small bowl. Microwave for 30 seconds to dissolve completely, stirring to combine, then set aside.
  6. Whip the Cream: In a stand mixer or with a hand mixer, beat 2 1/2 cups of heavy whipping cream until it becomes foamy. Add 1/3 cup powdered sugar and 2 teaspoons vanilla extract, beating until soft peaks form.
  7. Add Gelatin to Whipped Cream: Lower mixer speed and slowly stream in the dissolved gelatin mixture (remelt briefly if gelled). Then, increase the speed and beat until stiff peaks form, ensuring a stable frosting.
  8. Frost the Cake: Spread the gelatin-stabilized whipped cream evenly over the soaked cake’s surface.
  9. Garnish and Serve: Sprinkle 2 1/2 cups of toasted shredded coconut on top of the whipped cream. Refrigerate until ready to serve to allow flavors to meld and frosting to set.

Notes

  • To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until golden, stirring occasionally.
  • Use cream of coconut (like Coco Lopez), not coconut milk or cream of tartar, for the authentic sweet coconut flavor and texture.
  • Ensure the cake is fully cooled before adding the gelatin mixture to avoid melting the whipped cream.
  • This cake is best served chilled and consumed within 3-4 days when stored refrigerated.
  • You can substitute the white cake mix with homemade white cake batter if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/coconut-poke-cake-with-toasted-shredded-coconut-recipe/