Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Double Coconut Cake
25 minutes to assemble all parts
33-35 minutes to bake
Total time: 58-60 minutes
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
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
- Preheat oven according to box instructions. Grease and flour a 9 X 13 inch baking dish.
- 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.
- Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
- While cake is still warm, poke holes with thin bamboo skewer, or long tined fork, in even rows across top.*
- 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.
- Frost chilled cake with favorite topping or whipped cream and sprinkle with coconut flakes. Refrigerate.
In This Recipe
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