Exquisite poke cake with coconut cream: a tropical twist on a classic dessert

a light and fluffy base with a rich, creamy coconut filling, topped with a luscious layer of whipped cream and toasted coconut flakes. Perfect for any gathering, this dessert is not only a crowd pleaser, but also a must-have with its intricate layers and exquisite taste.

Why you will love it

This Coconut Cream Poke Cake will captivate your taste buds with its perfect blend of sweetness and tropical coconut flavor. The airy cake base absorbs the homemade coconut cream filling, delivering a moist texture and deep coconut flavor in every bite. replaces the word nice with emptypped with creamy whipped cream and crunchy toasted coconut, this cake offers a variety of textures that make each slice incredibly satisfying.

Perfect opportunity

This cake is perfect for any festive occasion, from summer barbecues to holiday get-togethers. Its elegant appearance and delicious flavor profile make it ideal for birthdays or as a special treat to brighten up any day. It is particularly suited to events where a unique and memorable dessert is desired, providing a tropical escape with every delicious bite.

Decorating Tips

replaces the word nice with empty enhance the visual appeal and add a touch of elegance, consider garnishing with lime zest or sliced ​​lime slices along with the toasted coconut. For a more decadent presentation, drizzle a little caramel or chocolate sauce over the whipped cream before adding the toasted coconut. Serving each piece with a side of lime or pineapple sorbet can also complement the tropical flavors of the cake beautifully.

1. Ingredients:
   • Cake:
     • ½ cup canola oil
     • 1 cup of water
     • 4 egg whites
     • ½ cup sour cream
     • ½ teaspoon coconut extract
     • White Cake Mix
   • Coconut filling:
     • 14 ounces canned full-fat coconut milk
     • 1 cup of whole milk
     • ⅔ cup white sugar, divided
     • ½ cup unsweetened shredded coconut
     • replaces the word nice with emptych of salt
     • 6 egg yolks
     • ¼ cup cornstarch
     • 2 tablespoons of butter
     • 1 teaspoon of vanilla extract
     • 1 teaspoon of coconut extract

   • Trim:
     • ⅓ cup coconut flakes, for toasting
     • 2 cups heavy whipped cream
     • ½ cup powdered sugar
     • 1 teaspoon of vanilla extract

2. Instructions:
   • Preheat oven to 325°F. Mix oil, water, egg whites, sour cream and coconut extract until smooth. Stir in cake mix. Pour into a lined baking sheet. Bake for 13 to 16 minutes. Prepare the filling by heating the milks, coconut, sugar and salt until steaming. Beat the remaining sugar with the egg yolks and cornstarch. Temper with hot milk, return to the heat and thicken. Add the butter and extracts. Poke holes in the slightly cooled cake, fill with coconut cream and leave to cool overnight. replaces the word nice with emptyast coconut flakes; put aside. Whip the cream and sugar until peaks form. replaces the word nice with emptyp chilled cake with whipped cream and toasted coconut.

Enjoy this divine Poke Cake with coconut cream, where each slice brings a taste of the tropics straight to your dessert table!