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Double Coconut Cake

Our version of the 'poke cake' is truly a cool cake for a hot day! The convenience of a boxed cake mix, combined with a sweetened coconut sauce, makes an extra easy and extra rich dessert.

25 minutes to assemble all parts
33-35 minutes to bake
Total time: 58-60 minutes
1 ‐ 9 x 13 inch cake
1- 18.25 oz box white cake mix
1 teaspoon coconut extract, divided
1‐13.5 oz can Andre Prost Coconut Milk, not Lite (found in the baking aisle)
1‐14 oz can sweetened condensed milk, not lite
2 cups sweetened coconut flakes, toasted
Favorite white frosting, or 2 cups cream, stiffly beaten with 2 tablespoons powdered sugar
Step 1
Preheat oven according to box instructions. Grease and flour a 9 X 13 inch baking dish.
Step 2
Mix cake according to box instructions adding 1/2 teaspoon of coconut extract to cake ingredients. Bake according to box and cool on wire rack for 5 minutes.
Step 3
Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
Step 4
While cake is still warm, poke holes with thin bamboo skewer, or long tined fork, in even rows across top.*
Step 5
Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake. Cover and refrigerate until completely chilled. Save remaining coconut sauce for pancakes, it makes a delicious syrup.
Step 6
Frost chilled cake with favorite topping or whipped cream and sprinkle with coconut flakes. Refrigerate
1 ‐ 9 X 13 inch baking pan
Thin bamboo skewer, or long tined fork
We thought the thin bamboo skewer made the best holes. First dip skewer into coconut milk mixture, to prevent cake from being pulled out of holes, then poke cake.