a light and fluffy base with a rich and creamy coconut filling, topped with a luscious layer of whipped cream and toasted coconut flakes. Perfect for any gathering, this dessert is not only a crowd-pleaser but also a showstopper with its intricate layers and exquisite taste.
Why You’ll Love This
This Coconut Cream Poke Cake will captivate your taste buds with its perfect blend of sweetness and tropical coconut flavor. The airy cake base soaks up the homemade coconut cream filling, providing a moist texture and deep coconut flavor in every bite. Topped with smooth whipped cream and crunchy toasted coconut, this cake offers a variety of textures that make each slice incredibly satisfying.
Perfect Occasion
This cake is perfect for any festive occasion, from summer barbecues to holiday gatherings. Its elegant appearance and delightful flavor profile make it ideal for birthdays, anniversaries, or as a special treat to brighten any day. It’s particularly suited for events where a unique and memorable dessert is desired, providing a tropical escape with each delicious bite.
Decoration Tips
To enhance the visual appeal and add a touch of elegance, consider garnishing with lime zest or thinly sliced lime wheels along with the toasted coconut. For a more decadent presentation, drizzle a little caramel or chocolate sauce over the whipped cream before adding the toasted coconut. Serving each piece with a side of lime or pineapple sorbet can also complement the cake’s tropical flavors beautifully.
- Ingredients:
- Cake:
- ½ cup canola oil
- 1 cup water
- 4 egg whites
- ½ cup sour cream
- ½ teaspoon coconut extract
- White cake mix
- Coconut Filling:
- 14 oz can full-fat coconut milk
- 1 cup whole milk
- ⅔ cup white sugar, divided
- ½ cup unsweetened shredded coconut
- Pinch of salt
- 6 egg yolks
- ¼ cup cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Topping:
- ⅓ cup coconut flakes, for toasting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Cake:
- Instructions:
- Preheat oven to 325°F. Mix oil, water, egg whites, sour cream, and coconut extract until smooth. Blend in cake mix. Pour into a lined baking sheet. Bake for 13-16 minutes. Prepare the filling by heating milks, coconut, sugar, and salt until steamy. Beat remaining sugar with egg yolks and cornstarch. Temper with hot milk, return to heat, and thicken. Mix in butter and extracts. Poke holes in the slightly cooled cake, fill with coconut cream, and chill overnight. Toast coconut flakes; set aside. Whip cream and sugar to peaks. Top chilled cake with whipped cream and toasted coconut.
Enjoy this heavenly Coconut Cream Poke Cake, where every slice brings a taste of the tropics right to your dessert table!
