Cake is maybe my favorite food. This cake is what cake should be, to me. Soft. Fluffy. MOIST! Sweet goodness. That’s what this cake is. David says this is the best cake I’ve ever made. All this talking about it has me craving some more. It is also a poke cake. I am very into poke cakes. They are when after a cake is baked, you poke holes in it and then pour something overtop and let it sit overnight to infuse a flavor. Something you can do are pureed fruits or puddings. This one has sweetened condensed milk and coconut milk.
Also not actually a huge frosting person. Which is part of why I love this one.
The topping is just whip cream with coconut mixed in! Very light, which I like so the cake itself is the star. I like coconut desserts for winter when produce is harder. But then again coconut is at home in summer too for a tropical thing.
FLUFFY & MOIST COCONUT CAKE
Serves twelve
1 yellow box cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 box (3.4 ounces) instant vanilla pudding mix
1 teaspoon vanilla
2/3 cup coconut milk
2/3 cup sweetened condensed milk
8 ounces whip cream
1 cup sweetened coconut, shredded
Preheat oven to 350 degrees.
Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a stand mixer.
Transfer batter to a greased 9 x 13 baking dish pan. Bake for 30 minutes.
Allow cake to cool, and poke about 100 holes into the top cake. (I usually use a skewer.)
Mix together coconut milk and sweetened condensed milk. Pour over cake. Cover and refrigerate overnight.
The next day, stir together coconut and whip cream. Top cake with frosting.
- 1 yellow box cake mix
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon vanilla
- ⅔ cup coconut milk
- ⅔ cup sweetened condensed milk
- 8 ounces whip cream
- 1 cup sweetened coconut, shredded
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a stand mixer.
- Transfer batter to a greased 9 x 13 baking dish pan. Bake for 30 minutes.
- Allow cake to cool, and poke about 100 holes into the top cake. (I usually use a skewer.)
- Mix together coconut milk and sweetened condensed milk. Pour over cake. Cover and refrigerate overnight.
- The next day, stir together coconut and whip cream. Top cake with frosting.
Adapted from Nana’s Recipe Box.