Coconut-Chocolate Poke Cake
695
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.
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 23g (0.8 oz)Amount per Serving
Calories 7324% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 8mg
3%
Sodium 28mg
1%
Total Carbohydrate
4g
4%
Dietary Fiber 0g
0%
Sugars g
Protein
4g
Vitamin A 1%
•
Vitamin C 1%
Calcium 6%
•
Iron 0%
* based on a 2,000 calorie diet
How is this calculated?
is "cream of coconut" different from coconut milk?
over 10 years agoYes, very. Cream of coconut is sweetened and very thick, used primarily in cocktail making, especially of pina coladas. Coconut milk is thinner and generally not sweetened. It is used in many Asian cuisines as a sauce or soup base.
lynn in ma