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
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.
Time
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
Yield
1 – 9 x 13 inch cake
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.
https://atasteofthai.com/thai-recipes/double-coconut-cake