Coconut Poke Cake
A coconut spin on the classic poke cake. White cake drenched in coconut cream and topped with an easy homemade stabilized whipped cream topping, and flaked coconut.
Ingredients
Cake:
- 1 box white cake mix and the ingredients listed to make cake on the box: egg whites, oil, and water
- 1 - 15 oz can cream of coconut
- 1 - 8 oz package sweetened flaked coconut
Stabilized Whipped Cream:
- 1 teaspoon unflavored Knox gelatin
- 4 teaspoons cold water
- 1 cup heavy cream
- 1/2 cup powdered sugar more or less to taste
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Cake:
- Prepare and bake white cake mix according to package directions for a 9 x 13 pan.
- Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
- Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
- Evenly coat the whole cake and spread it around so it will soak in.
- Let cake cool completely then frost with whipped topping.
- Then top with flaked coconut.
Prepare the Whipped Cream:
- Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater.
- Once gelatin is set, place the bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
- Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
- Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.
- Store cake covered in the refrigerator.
Notes
If you don't feel like making stabilized whipped cream, use an 8-oz container of frozen whipped topping to frost the cake.