Coconut Poke Cake- using Sweetened Condensed Coconut Milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 tbsp Coconut Condensed Milk per 30ml 2tbsp of entire can 250ml of 8 servings 468 gram Boxed White Cake Mix - Serving is for entire 468g box of dry mix 3 large Egg, fresh, whole, raw .33 cup Canola Oil 1.25 cup (8 fl oz) Water, tap 1 cup, fluid (yields 2 cups whip Heavy Whipping Cream 3 tsp Granulated Sugar 1 tsp Vanilla Extract 16 tbsp Coconut, shredded sweetened
Bake cake as directed in lasagne style pan 9x14 or equivalent. Once out of oven, while hot, poke with a skewer and pour over can of sweetened condensed coconut milk. Let fully cool.
Whip up sugar, cream and vanilla to whip cream. Meanwhile, toast the coconut in the oven, watching carefully as not to let it burn.
Once cake is fully cooled, top with whip cream, coconut flakes, cover and refrigerate.
Serving Size: 10 pieces
Whip up sugar, cream and vanilla to whip cream. Meanwhile, toast the coconut in the oven, watching carefully as not to let it burn.
Once cake is fully cooled, top with whip cream, coconut flakes, cover and refrigerate.
Serving Size: 10 pieces
Nutritional Info Amount Per Serving
- Calories: 401.1
- Total Fat: 22.5 g
- Cholesterol: 73.7 mg
- Sodium: 284.1 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 0.7 g
- Protein: 3.7 g
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