Why Make This Recipe
Coconut Caramel Poke Cake is a delicious and simple dessert that will impress your family and friends. It combines a soft yellow cake with a rich caramel sauce and a sprinkle of shredded coconut. This cake is perfect for any occasion, whether it’s a birthday, potluck, or just a sweet treat for yourself.
How to Make Coconut Caramel Poke Cake
Ingredients:
- 1 box yellow cake mix
- 1 can coconut milk
- 1 cup caramel sauce
- 1 cup shredded coconut
- 3 large eggs
- 1/2 cup vegetable oil
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix the yellow cake mix, coconut milk, eggs, and vegetable oil until well combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then poke holes all over the surface using a fork.
- Pour the caramel sauce over the cake, allowing it to seep into the holes.
- Top with shredded coconut and let cool completely.
- Serve chilled or at room temperature.
How to Serve Coconut Caramel Poke Cake
Coconut Caramel Poke Cake can be served in squares topped with more caramel sauce, whipped cream, or additional shredded coconut. It pairs well with a scoop of vanilla ice cream for an extra treat!
How to Store Coconut Caramel Poke Cake
Store any leftover Coconut Caramel Poke Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just remember to cover it well to prevent freezer burn.
Tips to Make Coconut Caramel Poke Cake
- Make sure to let the cake cool before poking holes in it, so it stays moist without falling apart.
- For added coconut flavor, you can toast the shredded coconut in a pan for a few minutes before topping your cake.
- If you prefer a thicker caramel sauce, allow it to cool slightly before pouring it over the cake.
Variation
You can change things up by using different flavored cake mixes, like chocolate or red velvet, and adjusting the toppings to suit your taste. Experimenting with different sauces can also give you some fun new flavors!
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake and store it in the refrigerator for a day before adding the caramel sauce and toppings.
2. Is there a non-dairy alternative for coconut milk?
Yes, you can use almond milk or soy milk as a substitute, but the taste will be different.
3. Can I use homemade caramel sauce instead of store-bought?
Absolutely! Homemade caramel sauce adds a personal touch and can be tailored to your sweetness preference.
Don’t Miss These Tasty Dinner Recipes
- Million Dollar Spaghetti
- Cheesy Chicken Bacon Ranch Pasta
- How to Make Air Fryer Hot Chicken and Cheese Wraps in Just 15 Minutes!
Coconut Caramel Poke Cake
Ingredients
Cake Ingredients
- 1 box yellow cake mix Follow instructions on the box.
- 1 can coconut milk Use full-fat for creaminess.
- 3 large eggs Large eggs recommended for best results.
- 1/2 cup vegetable oil Can substitute with coconut oil for added flavor.
Topping Ingredients
- 1 cup caramel sauce Store-bought or homemade.
- 1 cup shredded coconut Toast for extra flavor if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix the yellow cake mix, coconut milk, eggs, and vegetable oil until well combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
Assembly
- Let the cake cool for 10 minutes, then poke holes all over the surface using a fork.
- Pour the caramel sauce over the cake, allowing it to seep into the holes.
- Top with shredded coconut and let cool completely.
