Coconut milk cake mix cake –Coconut Cream Cake, also referred to as Coconut Poke Cake, is a delightful dessert that brings the tropical flavor of coconut to your table. This cake is not only a treat for the taste buds but also an impressive centerpiece for any gathering. Its moist texture, combined with the creaminess of coconut and whipped toppings, creates a harmonious blend of flavors that is hard to resist. In this post, we will explore how to make this indulgent cake from scratch, ensuring that each bite is filled with the rich essence of coconut.
Visual Inspiration
Below is an image of the Coconut Cream Cake, showcasing its luscious layers and creamy topping:
Ingredients for Coconut Cream Cake
To create this delectable Coconut Cream Cake, you’ll need the following ingredients:
- 1 box of yellow cake mix
- 1 cup of coconut milk
- 1/2 cup of vegetable oil
- 4 large eggs
- 1 cup of sweetened shredded coconut
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups of heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Extra shredded coconut for garnish
Instructions for Crafting Your Cake
Follow these steps to bake and assemble your Coconut Cream Cake:
- Preheat your oven to 350°F (175°C). Prepare two round cake pans by greasing them and lining the bottoms with parchment paper.
- In a large mixing bowl, combine the yellow cake mix, coconut milk, vegetable oil, and eggs. Mix until smooth and well combined.
- Fold in the shredded coconut and ensure it is evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Once the cakes have cooled, place one layer on a serving platter. Spread a layer of frosting on top and sprinkle with shredded coconut. Place the second cake layer on top and frost the top and sides of the cake.
- Garnish with additional shredded coconut, and chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
This Coconut Cream Cake is perfect for any celebration or as a delightful dessert for a family dinner. Enjoy the sweet coconut goodness that this cake offers!