Coconut Poke Cake

coconut poke cake

Today is this little blog’s first birthday! Or first anniversary, or blogiversary! However you want to put it. According to my blog dashboard, my first post was published one year ago today.

making poke cake

glazing poke cake

As I’m writing this, it’s 4:30 am and I’m under the influence of Vicodin, thanks to this irritating head cold. Didn’t see that one coming a year ago! But seriously, I love food blogging so much, and I’m so thankful to my readers. I look forward to this being the first year of many.

Coconut Poke Cake

And what better way to celebrate a birthday than with CAKE!! I chose a coconut cake because it’s so indicative of my food journey and such a great representation of my recovery from picky eating. I detested coconut as a kid and I think coconut cake might have been the only cake I would consistently turn down. Since I’ve opened up my mind and palate, coconut cake (and pie!) have become favorites.

Coconut Poke Cake

So perhaps I’m starting a tradition here… I’ll blog cake on the blog birthdays and margaritas for the milestone of every 100 posts!

Life could be a lot worse than margaritas and cake.

Coconut Poke Cake

Thank you so much for being a part of my journey. I’m humbled to get to share my kitchen adventures with you, and that you take part in this expression of my love of all things food. Have some delicious cake!

Coconut Poke Cake

{One year ago: Beef Puffy Tacos}

Source: heavily adapted from The King Arthur Flour Baker’s Companion and Allrecipes

Ingredients:
CAKE:
8 tbs (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1 tbs baking powder
1 3/4 cups sugar
3/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
1 tsp almond extract
5 large egg whites
2 3/4 cups cake flour
1 cup whole milk

TOPPING:
1 (14 oz.) can cream of coconut
1 (14 oz.) can of sweetened condensed milk
1 cup heavy cream
2 tbs confectioners’ sugar
1/2 tsp vanilla extract
1 (7 oz.) bag of shredded sweetened coconut

Directions:
First make the cake. Preheat your oven to 350 F. Grease a 9×13″ baking pan.
In a large mixing bowl, cream together the butter, shortening, baking powder, sugar, salt, and extracts until fluffy and light, at least 5 minutes. Add the egg whites to the butter mixture one at a time, beating well after each addition.
Stir one-third of the flour into the creamed mixture, then half the milk, then another third of the flour, the remaining milk, then the remaining flour. Be sure to scrape the sides of the bowl a few times during this process.
Pour the batter into the greased baking pan and smooth the top with a spatula. Bake for about 35 minutes, until a cake tester inserted in the center comes out clean. Remove the cake from the oven.
Immediately, take a wooden spoon and poke holes all over, with each hole being about an inch apart from each other. You don’t have to be too precious about the spacing, just make sure you don’t obliterate the cake. You want a cake with holes, not a crumbly mess.
While the cake is baking, in a medium sized bowl, whisk together the cream of coconut and the sweetened condensed milk. After you have poked the holes all over the cake, pour this mixture all over top of it. You want to do this while it’s still warm, right out of the oven.
Now set the cake aside to cool. Occasionally tilt the cake pan to let the glaze that will inevitably pool on the sides pour into the holes.
When the cake has completely cooled, prepare the topping. Pour the heavy cream into a clean bowl and beat until soft peaks form. Add the sugar and 1/2 tsp vanilla and continue whipping until stiff peaks form. Spread the whipped topping all over the top of the cake, smoothing it out. Add the shredded coconut on top of the whipped topping, pressing it in gently with your palms if necessary. Cut into squares and serve.

5 responses to “Coconut Poke Cake

  1. Julie,
    Congratulations on your 1 year anniversary. I’ve enjoyed your posts, photos and recipes. Keep up the good work!!!
    BTY, this cake sounds so good. I think it might just be on my Independence Day menu.

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