@piesandtacos: Coconut Poke Cake Coconut Cake 2½ cups all-purpose flour (315g) 2 tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup unsalted butter, softened (113g) 1½ cups granulated sugar (300g) ¼ cup vegetable oil (60ml) 3 large eggs, room temperature 2 tsp vanilla extract ½ tsp coconut extract ½ cup sour cream (120g) 1 cup full-fat coconut milk, well mixed (240ml) ¾ cup sweetened shredded coconut (65g) Coconut Milk Soak 1 can sweetened condensed milk (397g) ½ cup full-fat coconut milk (120ml) Coconut Cloud Frosting ½ cup unsalted butter, softened (113g) 8 oz cream cheese, softened (226g) 1½ cups powdered sugar (180g) ¼ cup full-fat coconut milk (60ml) 1 tsp vanilla extract ½ tsp coconut extract 1 cup heavy cream, cold (240ml) To Decorate 1½ cups sweetened shredded coconut (130g) Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper. Whisk together the flour, baking powder, baking soda, and salt. Beat the butter until smooth, then add the sugar and beat for 4–5 minutes until light and fluffy. Mix in the vegetable oil. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and coconut extract with the last egg. Mix in the sour cream. Alternate adding the dry ingredients and the coconut milk, beginning and ending with the dry ingredients. Fold in the shredded coconut. Spread the batter evenly into the prepared pan and bake for 32–38 minutes, or until the center springs back lightly and a toothpick inserted into the middle comes out with just a few moist crumbs. (Pies and Tacos) Let the cake cool for about 30 minutes, then poke holes all over the surface with a skewer or fork. Whisk together the sweetened condensed milk and coconut milk until smooth. Slowly pour the mixture evenly over the cake, allowing it to absorb before adding more. Refrigerate while preparing the frosting. (Pies and Tacos) For the frosting, beat the butter and cream cheese until smooth. Add the powdered sugar, coconut milk, vanilla extract, and coconut extract until creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until light and fluffy. Spread the Coconut Cloud Frosting evenly over the chilled cake and top generously with the shredded coconut. Refrigerate for at least 3 hours, preferably overnight, before slicing and serving. The cake gets even better after chilling.

Camila Hurst

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Region: BR

Friday 07 August 2026 19:56:45 GMT