Monday, February 6, 2017

Coconut Poke Cake

This is a close up of the Coconut Poke Cake Katherine and I made this weekend. The recipe is from Carolyn, and she declares it the "best cake ever" and you don't even have to like coconut. It also has about a bajillion calories per slice. Eat at your own risk.

Katherine took the cake back to Indiana today for the Super Bowl party she and Josh are going to. I won't get to taste it, but she is supposed to report back.

It has a lot of ingredients (for me), but it was SIMPLE to make.

Coconut Poke Cake

2 1/4 cups flour
1 cup sugar
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 cup unsalted butter, melted and cooled
3/4 c. whole buttermilk
3 large eggs
1 t. vanilla extract
1/2 t. coconut extract
1 (14 oz.) can sweetened, condensed milk
3/4 cup coconut milk

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch pan.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add melted butter, buttermilk, eggs, vanilla, and coconut extract. Beat with a mixer at low speed until combined, about 2 minutes. Pour into prepared pan

Bake until a toothpick comes out clean, about 25 minutes. Let cool for 5 minutes. Poke holes all over cake with something round, about the size of a pencil (I used a fat straw).

In a medium bowl, whisk together the condensed milk and coconut milk; pour evenly over cake. Cover with foil and refrigerate about 4 hours. Spread whipped cream frosting over cake and sprinkle with coconut flakes.

Whipped Topping

Place mixing bowl and wire beater in freezer for 20 minutes before making topping.

1 cup heavy whipping cream
2-3 T. confectioner's sugar
1 t. vanilla
3/4 cup sweetened, flaked coconut, toasted (I did not toast mine)

Pour whipping cream into cold bowl. Add powdered sugar. Start to whip on medium speed. Whip for 2 or 3 minutes, then scrape the sides. Add vanilla. Continue to whip, increasing the speed gradually until stiff peaks form (but before it turns to butter).

4 comments:

  1. So....Katherine...was there any left? My mouth is watering just thinking about a piece of that cake! You have to toast the coconut, it adds depth of flavor, lol.

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    1. She said it was amazing and everyone loved it...even without the coconut toasted!

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  2. It was a huge hit!!! Next time for sure I am going to toast the coconut! Thanks for sharing your recipe :-)

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    1. You're welcome! So glad everyone loved it as much as we do.

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