Coconut-Chocolate Poke Cake
Devil's food cake imbibed with cream of coconut and sweetened condensed milk, it is reminiscent of a tres leches cake. Topped with whipped cream and a sprinkling of toasted coconut, it's an easy to do treat.
Yield
24 servingsPrep
10 minCook
30 minReady
2 hrsLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cake mix, devils food
|
*
|
| 14 | ounces |
cream of coconut
e.g. Coco Lopez or Vitarroz |
* |
| 14 | ounces |
milk, sweetened condensed
fat free or regular |
|
| 1 | pint |
heavy whipping cream
|
*
|
| 2 | tablespoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cake mix, devils food
|
*
|
| 404.6 | ml/g |
cream of coconut
e.g. Coco Lopez or Vitarroz |
* |
| 404.6 | ml/g |
milk, sweetened condensed
fat free or regular |
|
| 473 | ml |
heavy whipping cream
|
*
|
| 3E+1 | ml |
powdered sugar
|
|
Directions
Prepare and bake cake mix as directed on package for a 13" x 9" pan. Remove from oven. While cake is still hot, poke holes in the top using a wooden skewer or fork.
Whisk together the cream of coconut and sweetened condensed milk. Pour evenly over the top of the still warm cake (the cake will soak it all up). Cool cake completely.
When cake is completely cooled, whip the heavy cream, adding in the confectioner's sugar, until stiff peaks are formed. Spread over the cooled cake and sprinkle with the toasted coconut.
This cake must be refrigerated.
