Introduction
Imagine a dessert that combines the light, fluffy texture of a white cake with the rich, creamy flavor of coconut, all topped with a layer of cool and creamy whipped topping. This Coconut Cream Poke Cake is a masterpiece of simplicity and flavor, perfect for any occasion, whether it’s a family gathering, a summer potluck, or just a sweet treat to brighten up your day. The beauty of this recipe lies in its ease of preparation and the delightful combination of textures and flavors that it offers.
The Magic of Poke Cakes
Poke cakes have been a favorite for many years, and for good reason. The process of poking holes in the warm cake and filling them with a delicious liquid creates a moist and flavorful dessert that is hard to resist. In this recipe, we use a sweet and syrupy cream of coconut to soak into the cake, adding an unparalleled coconut flavor.
Ingredients
To make this Coconut Cream Poke Cake, you will need the following ingredients:
For the Cake:
- 15.25 ounce box white cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
For the Coconut Cream Filling:
- 15 ounces cream of coconut
- 14 ounces sweetened condensed milk
- ½ cup sour cream (light or regular)
For the Whipped Topping Layer:
- 8 ounces frozen whipped topping (like Cool Whip), thawed
- 1 cup sweetened shredded coconut
Step-by-Step Instructions
Step 1: Prepare the Cake
Preheat your oven to 350 degrees F. Coat a 13-x 9-inch baking dish with nonstick cooking spray. Prepare the white cake mix according to the package directions using the eggs, water, and vegetable oil. Bake the cake in the prepared baking dish for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Prepare the Coconut Cream Filling
While the cake is baking, combine the cream of coconut, sweetened condensed milk, and sour cream in a small bowl. Stir well to ensure all ingredients are fully incorporated.
Step 3: Poke the Cake
Remove the cake from the oven and let it cool for a few minutes. Using a wooden skewer or the handle of a wooden spoon, poke holes all over the top of the cake, making sure to stay within 1 inch of the edge.
Step 4: Fill the Cake
Spoon the coconut cream mixture evenly over the cake, spreading it gently with the back of a spoon to fill the holes. Make sure the mixture is evenly distributed and the cake is fully coated.
Step 5: Cool and Chill
Let the cake cool completely. Once cooled, cover the cake with plastic wrap or aluminum foil and refrigerate for at least a couple of hours or overnight to allow the coconut flavors to fully soak in.
Step 6: Top with Whipped Topping and Coconut
When ready to serve, spread the thawed whipped topping over the cake. Sprinkle the sweetened shredded coconut generously over the top of the whipped topping.
Serving and Storage Tips
- Serving: Slice the cake and serve chilled. The cake tastes best after it has been refrigerated for a few hours, allowing the coconut flavors to fully penetrate the cake.
- Storage: Keep the cake refrigerated and covered with plastic wrap or aluminum foil. It will keep in the refrigerator for up to 5 days.
- Freezing: While the cake can be frozen, it may have a slightly different texture after thawing. If you choose to freeze, make sure to thaw it in the refrigerator before serving.
Helpful Notes
- Cream of Coconut: Make sure to use cream of coconut and not coconut milk or unsweetened coconut cream. Cream of coconut is a sweet, syrupy liquid often found in the cocktail mixer section of the grocery store.
- Whipped Topping: Use frozen whipped topping like Cool Whip, thawed according to the package instructions. You can also use homemade whipped cream if you prefer.
- Shredded Coconut: Use sweetened shredded coconut for the best flavor. You can toast the coconut flakes if you prefer a toasted flavor.
Tips from Well-Known Chefs
- Even Distribution: When pouring the coconut cream mixture over the cake, ensure it is evenly distributed to avoid any dry spots. Use the back of a spoon to gently spread it into the holes.
- Chilling Time: Allow the cake to chill for at least a couple of hours to let the coconut flavors soak in fully. This step is crucial for achieving the best flavor and texture.
- Toasting Coconut: If you prefer a toasted coconut flavor, you can toast the shredded coconut in a 350°F oven for a few minutes until lightly browned. Keep an eye on it to avoid burning.
Frequently Asked Questions
Q: What is the difference between cream of coconut and coconut milk?
A: Cream of coconut is a sweet, syrupy liquid used in desserts, while coconut milk is a more liquid and less sweet ingredient often used in savory dishes.
Q: Can I use unsweetened coconut cream instead of cream of coconut?
A: No, unsweetened coconut cream does not have the same sweet and syrupy consistency as cream of coconut and will not provide the same flavor.
Q: How long does the cake need to chill?
A: The cake should be chilled for at least a couple of hours or overnight to allow the coconut flavors to fully soak in.
Q: Can I freeze the cake?
A: Yes, but it may have a slightly different texture after thawing. It’s best to thaw it in the refrigerator before serving.
Q: What type of whipped topping should I use?
A: Use frozen whipped topping like Cool Whip, thawed according to the package instructions. Homemade whipped cream is also a good option.
Q: Why do I need to poke holes in the cake?
A: Poking holes in the cake allows the coconut cream mixture to soak into the cake, making it moist and flavorful.
Q: Can I toast the shredded coconut?
A: Yes, you can toast the shredded coconut in a 350°F oven for a few minutes until lightly browned for a toasted flavor.
Q: How long does the cake keep in the refrigerator?
A: The cake will keep in the refrigerator for up to 5 days when covered with plastic wrap or aluminum foil.
Q: Can I use whole milk instead of the ingredients listed on the cake mix box?
A: While you can experiment with different ingredients, using the ingredients listed on the cake mix box (eggs, water, and vegetable oil) will yield the best results.
Q: Is this cake suitable for a large gathering?
A: Yes, this cake makes 16 servings and is perfect for large gatherings or potlucks due to its ease of preparation and generous serving size.”