Aunt Loris's Coconut Poke Cake
- Yield:12 servings
- Time:2 hrs show details
Ingredients
- For the Cake
- white cake mix
- water, as directed on box
- vegetable oil, as directed on box
- egg whites, as directed on box
- For the Soaking Mixture
- sweetened condensed milk
- coconut milk
- For the Topping
- sweetened shredded coconut
- frozen whipped topping, thawed
Equipment
- 9x13 baking pan
- wooden spoon
Similar Recipes
Preparation
Make the cake according to package directions in a 9x13 pan. While it bakes, whisk together the sweetened condensed milk and coconut milk in a bowl.
The second that cake comes out of the oven, grab a wooden spoon handle and poke holes all over the top - about 12-16 holes total. Don't be shy here. (Work fast while the cake is hot so it absorbs the milk mixture better)
Pour the milk mixture slowly over the hot cake, letting it soak into those holes. Pour some around the edges too - it all gets absorbed.
- 2 hrs
Stick the cake in the fridge uncovered for about 2 hours until completely chilled.
Mix half the bag of coconut into the whipped topping, then spread over the chilled cake. Sprinkle the remaining coconut on top.
Keep refrigerated until serving. This keeps for days in the fridge.
Save this recipe to your collection
Sign up free
Comments