Coconut poke cake
INGREDIENTS :
1 box of yellow or white cake mix
3 eggs for the cake mix
1/2 cup of vegetable oil for cake mix
1/2 cup of water for cake mix
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1 can of sweetened condensed milk
1 can of Coco Lopez cream of coconut (where margarita mix is, in the store)
1 tub of cool whip
1 bag of sweetened coconut flakes, *toasted if you prefer-see below
How to make it
Directions :
Mix ingredients together for cake mix, bake cake at 350 for 28 minutes in 9x13 greased pan.
While the cake is baking in a large bowl combine sweetened condensed milk and cream of coconut and mix it all together until well combined. Set in fridge to cool while cake bakes.
As soon as the cake is done take it out and poke holes all in the top (I use bottom of a wooden spoon) and pour the sweetened condensed milk and cream of coconut mixture on top of it after holes are poked.
Set in fridge to soak and cool for 45 minutes.
Then apply however much cool whipped topping as you’d like and sprinkle coconut flake on top.
I let it chill in the fridge for 2-3 hours before serving.
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How to Toast Coconut
You’ll need:
1 bag of shredded or flaked coconut
Step 1: Preheat
Preheat your oven to 325°. Line a sheet pan with parchment paper or a silicone baking mat. Lay down the shredded coconut in an even, thin layer (about 2 cups) and place in the oven on a middle or lower rack.
The best way to toast coconut is in the oven—it’s the most efficient way to achieve an even toast. As opposed to a pan on the stovetop, the heat from an oven comes from all sides, so the coconut will achieve a more uniform color and flavor.
Step 2: Toss
After 3 to 4 minutes, take out the sheet pan and stir the coconut with a wooden spoon. Once you’ve given it a toss, spread the coconut back into a single, even layer on your sheet pan and return to the oven for another 3 to 4 minutes.
Certain ovens have “hot spots,” which means that one corner of the oven might be hotter than another. The best way to combat that and achieve an even toast is to stir halfway through.
Step 3: Cool
Stay close to your oven, because this is a super quick process and once the coconut starts to burn, there’s no going back! You’ll know it’s done once the coconut is golden brown and very fragrant. Remove the sheet pan from the oven and set out on the counter until completely cooled, about 7-10 minutes. Transfer to an airtight container like a zip-top bag or a mason jar, and store in your pantry until ready to use.
You’re done! Toasting coconut is such a simple process, there’s really no excuse not to do it yourself. If you’re a fan of toasted coconut on your cakes, cupcakes or pancakes, what are you waiting for?