Coconut Cream Cake
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celcius. Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into the 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweetened condensed milk, stirring until smooth. When the cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour the milk mixture over the cake, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk the cream until soft peaks form. Add sugar and continue whipping until stiff. Spread the whipped cream over the cooled cake. Sprinkle the top with flaked coconut.
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celcius. Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into the 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweetened condensed milk, stirring until smooth. When the cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour the milk mixture over the cake, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk the cream until soft peaks form. Add sugar and continue whipping until stiff. Spread the whipped cream over the cooled cake. Sprinkle the top with flaked coconut.
- Carbohydrate 2.600164375 g
- Cholesterol 7.4625 mg
- Fat 5.09281771122681 g
- Fiber 0.26296873986721 g
- Protein 0.692484375 g
- Saturated Fat 2.18499687521311 g
- Serving Size 1 1 Serving (36g)
- Sodium 25.9434375003339 mg
- Sugar 2.33719563513279 g
- Trans Fat 0.13532510420188 g
- Calories 58 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Unlike a traditional layer cake that relies on external frosting for moisture, a poke cake builds hydration directly into its crumb through a liquid infusion poured over freshly baked sponge. Accomplishing this successfully requires managing both the crumb density and the temperature of the liquids involved, since rushing the process leads to a heavy, waterlogged center rather than an evenly saturated texture.
- Bake the cake in a metal 9x13-inch pan rather than glass, because metal conducts heat faster to set the perimeter before the center overbakes.
- Whisk the eggs, oil, water, and cake mix for a full two minutes to develop a stable emulsion that traps air bubbles effectively.
- Poke the holes while the cake is still piping hot from a 350 degree Fahrenheit oven so the starch molecules remain expanded and receptive to the dairy mixture.
- Use a large fork or chopsticks spaced roughly one inch apart to prevent the structural integrity of the cake from collapsing into large chasms.
- Chill the assembled cake for at least four hours to allow the sweetened cream of coconut and condensed milk to gelatinize slightly within the crumb matrix.
Whip the heavy cream with white sugar only after the cake has thoroughly chilled and right before serving to maintain stiff peaks. Store any leftovers in the refrigerator for up to three days, as the dairy-rich topping spoils quickly at room temperature.
