Coconut Poke Cake
A fluffy, moist cake infused with Cream of Coconut and topped with a light and airy cream cheese frosting.
Servings 16
Calories 468kcal
Ingredients
- Boxed white cake mix with ingredients to prepare as directed
- 15 oz. cream of coconut found in the aisle by the alcoholic mixers
- 14 oz. sweetened condensed milk
- 12 oz. sweetened coconut
- FOR THE FROSTING
- 8 ounces cream cheese softened
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- ½ cup sugar
Instructions
- Prepare boxed cake as directed and remove from oven.
- While still warm, poke holes into the cake (I used a wooden skewer).
- In a bowl, mix together Cream of Coconut and sweetened condensed milk.
- Pour the coconut mixture over the warm cake.
- Allow to cool.
- Frost when cooled and refrigerate for at least 2-3 hours.
- FOR THE FROSTING
- Mix together the cream cheese and sugar.
- Add the heavy cream and mix on high until thickened.
- Mix in the vanilla extract.
Notes
- Poking Holes: When poking holes into the baked cake, ensure they are evenly distributed to allow the coconut mixture to seep into the cake evenly. Use a wooden skewer or the handle of a wooden spoon to create the holes. Make the holes about 1 inch apart to ensure that the coconut mixture penetrates throughout the cake, resulting in a moist and flavorful texture.
- Coconut Mixture Consistency: Mix the cream of coconut and sweetened condensed milk thoroughly until well combined. This mixture serves as the key element for infusing the cake with coconut flavor and moisture. Pour the coconut mixture over the warm cake immediately after poking the holes to allow it to soak into the cake effectively. The warm cake will absorb the coconut mixture better, resulting in a more flavorful and moist cake.
- Frosting Technique: When preparing the frosting, ensure that the cream cheese is softened to room temperature to achieve a smooth and creamy consistency. Beat the cream cheese and sugar together until light and fluffy before adding the heavy cream and vanilla extract. Whip the mixture on high speed until it thickens and forms stiff peaks. Spread the frosting evenly over the cooled cake for a deliciously creamy topping. Refrigerate the cake for at least 2–3 hours before serving to allow the flavors to meld together and for the cake to set properly.
Nutrition
Calories: 468kcal | Carbohydrates: 51g | Protein: 4g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 56mg | Sodium: 158mg | Potassium: 216mg | Fiber: 3g | Sugar: 47g | Vitamin A: 694IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 0.4mg