Description
Coconut Caramel Poke Cake is a delicious dessert that combines the flavors of coconut and caramel in a moist cake, topped with whipped cream and toasted coconut flakes.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup whipped topping
- 1/2 cup toasted coconut flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Stir in the shredded coconut until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake, about 1 inch apart.
- Drizzle the caramel sauce over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
- Once cooled, spread the whipped topping over the cake and sprinkle with toasted coconut flakes.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a richer flavor, try adding a layer of chocolate ganache beneath the whipped topping.
- You can also substitute the caramel sauce with chocolate sauce for a different twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg