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Double Coconut Cake

Ingredients

  • 2 cups sweetened coconut flakes, toasted
  • 1-14 oz can sweetened condensed milk, not lite
  • 1-13.5 oz can Andre Prost Coconut Milk, not Lite (found in the baking aisle)
  • 1- 18.25 oz box white cake mix
  • 1 teaspoon coconut extract, divided
  • Favorite white frosting, or 2 cups cream, stiffly beaten with 2 tablespoons powdered sugar
You’ll find Sweetened Condensed Coconut Milk at Walmart

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.

Time

  • 25 minutes to assemble all parts
  • 33-35 minutes to bake
  • Total time: 58-60 minutes

Yield

  • 1 ‐ 9 x 13 inch cake

Directions

  1. Preheat oven according to box instructions.
  2. Mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients. Bake according to pan size and cool on wire rack for 5 minutes.
  3. Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
  4. While cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top. If making a layer cake poke holes in both layers. (Tips: 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.)
  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.
  6. Frost 9" by 13" cake with favorite topping or whipped cream and sprinkle with coconut flakes. Refrigerate. If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
  7. Frost chilled cake with favorite topping or whipped cream and sprinkle with coconut flakes. Refrigerate
  8. While cake is still warm, poke holes with thin bamboo skewer, or long tined fork, in even rows across top.*
  9. 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.
  10. Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
  11. Preheat oven according to box instructions. Grease and flour a 9 X 13 inch baking dish.
  12. 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.

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