Need a vacation to tropical islands? This is a close second when you toast the coconut. You’ll hear the ocean lap on sandy beaches when you take a bite of this delightful cake:)
This delicious and light dessert really hits the spot when you want a treat. It’s really simple to make and I love poke cakes because they are made ahead so you can take them on a picnic, to an outdoor concert, or for a family gathering or party; meaning YOU get to enjoy and not be putting together the food while everyone else visits.
Give this easy dessert a try and watch everyone lick their plate and ask for more! You don’t have to climb a coconut tree for the recipe, just click to the next page
BEST Toasted Coconut Poke Cake
First step is to toast the coconut
Preheat oven to 400 degrees.
Spread 2-3 cups of coconut (depending on taste and desired amount) evenly across the pan.
Place the pan in the oven and check the coconut ever 2-3 minutes.
When the coconut begins to toast, take the pan out of the oven, stir to distribute the toasting coconut and spread out evenly again.
Repeat this process until all the coconut is evenly a golden brown. This will take approximately 3-4 stirring times. Cool completely before using in recipes.
(Tip: If needing smaller batches of coconut, toast in non-stick fry pan over medium heat, stirring constantly so it doesn’t burn)
To prepare the cake –
1 package white cake mix with pudding, also ingredients listed on the box
1 tsp. coconut extract
14 oz. can fat-free sweetened condensed milk*
1 tsp. coconut extract
8 oz. container reduced-fat prepared whipped topping*(like cool whip), thawed *Using regular products makes this cake much too sweet
Preheat oven to 350 degrees.
Prepare a cake pan with a spray release.
Mix the cake mix according to the directions on the box (though using a white cake mix, I used the egg with yolk), adding in the tsp. of coconut extract.
Mix in 1 cup of the cooled toasted coconut into the cake batter.
Pour into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool cake on a wire rack for 10 minutes. Using a straw, punch holes in the top of the entire cake.Combine the sweetened condensed milk and tsp of coconut extract, mixing well. Pour half of the condensed milk mixture over the warm cake, spreading with a spatula and let it stand for 3 minutes.Punch additional holes in the cake with the straw and pour the remaining milk mixture over the cake spreading with the spatula.Cover the cake with saran wrap and allow the cake to completely cool.
When the cake has cooled completely, spread the whipped topping evenly and sprinkle with the remaining toasted coconut as desired.
Cover with additional saran wrap and place in the refrigerator for at least 4 hours. Serve.
Make sure to tore any remaining cake in the fridge because of the ingredients.
Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow