Clarion County Recipe of the Day: Coconut Cream Poke Cake
This recipe makes a delightful treat for the holidays!
Coconut Cream Poke Cake
6 large egg whites
3/4 cup butter, softened
1-1/3 cups sugar
1 cup coconut milk
1/2 cup 2% milk
2 teaspoons vanilla extract
2-1/4 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 – 13.66 oz. can coconut milk
1 – 14 oz. can sweetened condensed milk
1-1/2 cups heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 teaspoon vanilla extract
Sweetened shredded coconut (tint red and green)
~Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
~Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk, and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk mixture.
~With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan.
~Bake at 350° for 40 to 45 minutes (or until cake springs back when lightly touched). Place pan on a wire rack.
~Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for two hours.
~In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.
Copyright © 2020 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.