Coconut Poke Cake
Ingredients
- baking spray, as needed, for greasing the pan
1 box
white cake mix
1 cup
coconut milk, well blended
3
egg whites
½ cup
coconut oil
1 tsp.
coconut extract, divided
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
1 ¾ cups
sweetened shredded coconut, divided
14 oz. can
sweetened condensed milk
½ cup
coconut cream, well blended
16 oz.
Kowalski's Signature Classic Buttercream Frosting (from the Bakery Department), at room temperature
2 tbsp.
heavy cream
Directions
- Preheat oven to 350°. Grease bottom only of a nonstick 9x13" pan.
- In a large mixing bowl, combine cake mix, coconut milk, egg whites, coconut oil, ½ tsp. coconut extract and vanilla. Using a hand mixer, beat on high for 2 min., stopping halfway through to scrape the sides of the bowl.
- Fold in 1 cup shredded coconut.
- Transfer batter to the prepared pan; spread evenly.
- Bake in preheated oven until a toothpick inserted in the center comes out with a few moist crumbs attached (28-30 min.).
- Set cake aside to cool for 5 min. Meanwhile, in a medium mixing bowl, whisk together condensed milk, coconut cream and remaining coconut extract.
- Using a chopstick or the thicker end of a wooden skewer, poke approx. 100 tiny, evenly spaced holes into the cake about 1" apart.
- Pour coconut cream mixture slowly over the warm cake a little at a time, allowing the mixture to soak down into the cake as you go. When the cake no longer absorbs anything, discard any remaining coconut cream mixture.
- Cool cake completely to room temperature.
- Cover and refrigerate cake until completely cold (4 hrs. to overnight).
- In a large mixing bowl, use a hand mixer to whip frosting until very soft and spreadable.
- Add heavy cream to the frosting; whip until very fluffy and light.
- Spread cake with icing; sprinkle with remaining shredded coconut.
