Description
For coconut lovers only! A white coconut cake with coconut pudding. Topped with Coconut whipped cream and toasted coconut.
Ingredients
For the cake
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs, at room temperature
- 2 large egg whites, at room temperature
- ½ cup (118 ml) full-fat sour cream, at room temperature
- 2 ½ cups (350g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (4.5g) baking soda
- 1 teaspoon (5g) salt
- 1 tablespoon (15ml) coconut extract
- 1 teaspoon (5ml) pure vanilla extract
- 1 1/3 cup (315ml) coconut milk, well stirred
- ½ cup sweetened shredded coconut, toasted (optional topping)
For the filling
- 12-ounce can sweetened condensed milk
- ¼ cup coconut milk (leftovers)
For the topping
- 4 ounces full-fat cream cheese, cold
- 1 ½ cups heavy whipping cream
- 1 ½ teaspoon pure vanilla extract
- ½ cup powdered sugar
Instructions
For the cake:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, and sour cream. Beat on medium speed until well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- In a separate bowl, combine the remaining dry ingredients. Alternatively, add half the dry ingredients, the extracts, and half the coconut milk at a time and mix just until the flour starts to incorporate. Repeat until all ingredients have been added. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Grease a 9×13-inch baking dish,and pour the batter in the prepared pan. Bake at 350°F for 25-32 minutes until a toothpick inserted into the middle comes out clean. Remove from the oven and allow to cool for about 30 minutes. Once the cake has cooled a bit but is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of the cake.
- Toast the coconut in the preheated oven. Line a baking sheet with parchment paper, and spread the coconut evenly on the pan. Bake for 5-8 minutes, or until the desired color is reached. Transfer to a bowl or plate to stop the cooking process. Cool completely.
- For the filling, combine the sweetened condensed milk with the coconut milk and stir together. Drizzle over the finished cake. Cool completely before adding the topping or chill in the refrigerator in an airtight container.
For the topping
- Beat the cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract and beat until stiff peaks form. Spread over the cooled cake, and top with toasted coconut. I recommend serving chilled, chilling for at least 1-2 hours before serving.
Notes
Storage
-
- Refrigerate. Store this coconut poke cake refrigerated airtight. It’ll last for up to 3 days. Whenever possible, it’s best to wait and add the topping on the day you plan to serve it.
- Freeze. I recommend freezing this poke cake before adding either the filling or topping. Thaw to room temperature and then add the filling and topping. The cake can be stored airtight in the freezer for up to 2 months. Thaw it in the fridge before adding the whipped cream cheese frosting.
Substitutions
- Sour cream can be substituted with Greek yogurt
- Coconut milk should be a can of coconut milk, not refrigerated coconut milk. If you don’t like the taste of this, I suggest to not add it over the top of the cake and just use the sweetened condensed milk.
Nutrition
- Serving Size: 1 Slice
- Calories: 546
- Sugar: 43.4 g
- Sodium: 340.5 mg
- Fat: 31.2 g
- Carbohydrates: 61 g
- Fiber: 0.7 g
- Protein: 7.8 g
- Cholesterol: 78.4 mg