Shortcut Coconut Cream Cake (Poke Cake)

This 🥥 Shortcut Coconut Cream Cake is a light and fluffy coconut cake packed full of coconut flavor! A classic vanilla cake, poked with holes, soaked in coconut cream and sweetened condensed milk. Frosted with fresh cream and garnished with toasted coconut.

Yesterday was my birthday so it's not out of the ordinary to bake my own Birthday Cake. I usually bake my husband and the kids their favorite cakes on their birthday, so why should it be any different for me. I actually look so forward to picking out and baking up one of my favorites. 

This year my choice was my favorite Shortcut Coconut Cream Cake. This cake is so easy but yet so tasty. It reminds me a bit of a Tres Leches Cake but with coconut. This cake only requires two milks, sweetened condensed milk and cream of coconut versus three milks for the Tres leches cake.

If you have trouble finding the cream of coconut, try looking in the section where the alcohol drink mixes are sold. I found mine at Walmart near the margarita and daiquiri bottle mixes.  If  you cannot find cream of coconut, I have used coconut mil but only the Thai Kitchen brand which is thicker. If you cant find it at you local grocer you could probably find it at a store that sells alcoholic beverages.

This recipe also utilizes a cake mix earning it's title Shortcut Coconut Cream Cake. I love doctoring up cake mixes, sometimes in the end you cant even tell a cake mix used. I know this is a pretty simple cake, but this is the cake that I wanted for my birthday. I hope you enjoy this recipe and I have a question for you. Does anyone else bake their own birthday cake?

Yield: 12

Author: Tina Butler | Mommy's Kitchen

Shortcut Coconut Cream Poke Cake

This Shortcut Coconut Cream Poke Cake is a light and fluffy coconut cake packed full of coconut flavor! A classic vanilla cake, poked with holes, soaked in coconut cream and sweetened condensed milk. Frosted with fresh cream and garnished with toasted coconut.

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

• 1 white or french vanilla cake mix + eggs, oil and water called for on mix
• 1 1/2 cups sweetened coconut, separated
• 1 (15 oz) cream of coconut or coconut milk (well shaken)
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz)  container whipped topping or whipped cream frosting (see below for recipe and intructions)

Whipped Cream Frosting

• 1 (16 oz) container heavy whipping cream
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. Stir in 1/2 cup of sweetened coconut to the batter. After the cake is baked place on a baking rack.
2. In a medium size bowl, add one can of sweetened condensed milk and one can of cream of coconut. Mix to combine and set aside.
3. While the cake is still hot, poke holes using a fork or the back of a wooden spoon. Slowly pour the milk mixture on top making sure to aim in all the holes. Let it all the milk mixture soak in.
4. I pour a little at a time and wait about 5 minuets then pour more of the milk mixture into the cake.
5. Cool completely and frost with cool whip or use my real cream whipped frosting (recipe below).
6. Toast the remaining one cup of coconut and sprinkle on top of the cake. Refrigerate cake for at least 2 hours before serving.
7. Refrigerate any leftovers. 

Instructions for Whipped Cream Frosting

1. To prepare the whipped cream frosting, start with a cold bowl. I used my Kitchen aid mixer bowl with the whisk attachment, and placed it in the freezer for about 15 minutes.
2. Remove bowl from freezer and add 2 cups heavy cream and set on medium speed. Add the powdered sugar and the vanilla extract.
3. Whip the cream slowly (this is key and keeps the cream from separating later). Whisk for about 10-15 minutes until the cream begins to ripple (be patient).
4. Turn the mixer off and finish whisking by hand using a wire whisk until the cream starts to thicken and stick to the whisk. Be careful not to whisk too much or the cream will become clumpy. 
5. Spread the whipped cream frosting over the entire cake using an offset spatula.

Notes:

Don't be alarmed if the cream of coconut looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated. Mine was stored in the pantry and it looked that way. Just place the can in warm water for about 5 minutes and then give it a good shake and open, then mix with sweetened condensed milk. 

https://www.mommyskitchen.net/2010/03/shortcut-coconut-cream-cake-for-my.html

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