Coconut Poke Cake - Taste of the South

By MarieR

Ingredients

• 2 2 1⁄4 1⁄4 cups all-purpose flour
• 1 1 1 cup sugar
• 2 2 2 teaspoons baking powder
• 1 1 1 ⁄4 teaspoon baking soda
• 1 1 1 ⁄4 teaspoon kosher salt
• 1 1 1 cup unsalted butter, melted
• 3 3 3 ⁄4 cup whole buttermilk
• 3 3 3 large eggs
• 1 1 1 teaspoon vanilla extract
• 1 1 1 ⁄2 teaspoon coconut extract
• 1 1 can 1 (14-ounce) can sweetened condensed milk
• 3 3 3 ⁄4 cup coconut milk
• 4 4 4 cups sweetened whipped cream
• 3 3 3 ⁄4 cup sweetened flaked coconut, toasted

Details

Servings 10
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry ingredients; add melted butter, buttermilk, eggs, vanilla, and coconut extract. Beat with a mixer at low speed until combined, about 2 minutes. Pour into prepared baking dish.
Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool for 5 minutes. Using a fork, poke holes in warm cake.
In a medium bowl, whisk together condensed milk and coconut milk; pour over cake. Cover and refrigerate until chilled, about 4 hours.
Spread whipped cream over cake. Sprinkle with coconut.