Double Coconut Cake

25 minutes to assemble all parts
33-35 minutes to bake
Total time: 58-60 minutes
1 – 9 x 13 inch cake
25 minutes to assemble all parts
33-35 minutes to bake
Total time: 58-60 minutes
1 – 9 x 13 inch cake
Our version of the ‘poke cake’ is truly a cool cake for a hot day! The convenience of a boxed cake mix, combined with a sweetened coconut sauce, makes an extra easy and extra rich dessert.

Ingredients

  • 1- 18.25 oz box white cake mix
  • 1 teaspoon coconut extract, divided
  • 1-13.5 oz can Coconut Milk, not Lite
  • 1-14 oz can sweetened condensed milk, not lite
  • 2 cups sweetened coconut flakes, toasted
  • Favorite white frosting, or 2 cups cream, stiffly beaten with 2 tablespoons powdered sugar

Directions

  1. Preheat oven according to box instructions. Grease and flour a 9 X 13 inch baking dish.
  2. Mix cake according to box instructions adding 1/2 teaspoon of coconut extract to cake ingredients. Bake according to box and cool on wire rack for 5 minutes.
  3. Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
  4. While cake is still warm, poke holes with thin bamboo skewer, or long tined fork, in even rows across top.*
  5. Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake. Cover and refrigerate until completely chilled. Save remaining coconut sauce for pancakes, it makes a delicious syrup.
  6. Frost chilled cake with favorite topping or whipped cream and sprinkle with coconut flakes. Refrigerate.

In This Recipe

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