Coconut-Vanilla Poke Cake with Toasted Coconut Chips

Coconut-Vanilla Poke Cake

with Toasted Coconut Chips

40 MIN
$21.99 9 Servings
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From the Test Kitchen

This delicious cake is named for the technique that gives it such a spongy, melt-in-your-mouth texture: you'll poke holes into the cake right out of the oven, pour liquid over it, then set aside to soak up all the flavor. For ours, you'll top the coconut-soaked vanilla cake with creamy coconut frosting, then finish with a sprinkle of toasted coconut chips for more refreshing, nutty flavor and a bit of crunch.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    280 Cals (est.)
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fresh
ingredients
Coconut-Vanilla Poke Cake with Toasted Coconut Chips
Title
  • 1 Pasture-Raised Egg
  • ½ cup Biscuit Mix
  • 1 cup All-Purpose Flour
  • ½ cup Sugar
  • ¼ cup Sour Cream
  • 2 oz Salted Butter
  • 1 13.5-Oz Can Light Coconut Milk
  • 2 tsps Vanilla Powder
  • ¾ cup Coconut Pastry Cream
  • 1 tsp Baking Powder
  • 1 oz Sweetened Toasted Coconut Chips
step-by-step
instructions
Make the batter & bake the cake
1 Make the batter & bake the cake

Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease an 8-inch square baking dish. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). In a separate, medium bowl, combine the biscuit mix, flour, vanilla powder, baking powder, and a pinch of salt. Whisk to thoroughly combine. To the bowl of melted butter, add the granulated sugar, sour cream, egg, and 1/2 cup of the coconut milk. Whisk until smooth. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix). Transfer to the baking dish; spread into an even layer. Bake 22 to 26 minutes, or until the cake is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool 5 minutes.

Dock & soak the cake
2 Dock & soak the cake

Using a fork, poke holes all over the surface of the baked cake. Pour 1 cup of the remaining coconut milk over the cake (you will have extra). Transfer to the refrigerator and let chill at least 90 minutes, or until most of the coconut milk has been absorbed and the cake is cold.

Finish & serve your dish
3 Finish & serve your dish

When ready to serve, spread the coconut pastry cream onto the soaked cake. Cut into equal-sized pieces. Garnish with the coconut chips. Enjoy!

Tips from Home Chefs

Make the batter & bake the cake
1 Make the batter & bake the cake

Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease an 8-inch square baking dish. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). In a separate, medium bowl, combine the biscuit mix, flour, vanilla powder, baking powder, and a pinch of salt. Whisk to thoroughly combine. To the bowl of melted butter, add the granulated sugar, sour cream, egg, and 1/2 cup of the coconut milk. Whisk until smooth. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix). Transfer to the baking dish; spread into an even layer. Bake 22 to 26 minutes, or until the cake is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool 5 minutes.

2 Dock & soak the cake

Using a fork, poke holes all over the surface of the baked cake. Pour 1 cup of the remaining coconut milk over the cake (you will have extra). Transfer to the refrigerator and let chill at least 90 minutes, or until most of the coconut milk has been absorbed and the cake is cold.

Dock & soak the cake
Finish & serve your dish
3 Finish & serve your dish

When ready to serve, spread the coconut pastry cream onto the soaked cake. Cut into equal-sized pieces. Garnish with the coconut chips. Enjoy!

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