The first day of school was Wednesday, so that calls for celebration! Hard to believe, but I now have a kindergartener! So far he’s loving it and so am I as my to do list is overflowing lately. I’m sure you have noticed due to no post this week! Hopefully I’ll be back on track now blogging and bringing you more reviews and giveaways.
I originally made this cake for family when the visited recently and it’s the perfect Summer treat that’s light and cool on these hot days.
Coconut Lime Poke Cake
(Adapted from Dessert Now Dinner Later)
1 box white cake mix
1/2 cup oil
1/2 cup lime juice (about 3 limes)
zest of 1 lime
3/4 cup water
4 egg whites
1 (15oz) can cream of coconut (NOT coconut milk. Find this in the aisle with the alcoholic mixers.)
1 1/2 cups heavy cream
1/2 cup powdered sugar
1/2 cup coconut flakes, toasted
zest of 1 lime
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, briskly whisk together the ingredients for the cake for 2 minutes.
Pour batter into a greased 13×9-inch baking dish.
Bake for 27-30 minutes or until a toothpick comes out clean from the center. Allow cake to cool to room temperature.
Meanwhile, toast coconut in a sauté pan over medium low heat, stirring constantly until golden brown. Remove pan immediately from the stovetop, and put toasted coconut in a heat safe bowl. Set aside to cool.
In the bowl of an electric mixer with the whisk attachment, whip the heavy cream and powdered sugar until stiff peaks. Set aside.
Using a fork, poke holes all over the top of the cooled cake.
Open the can of cream of coconut, empty it into a 2-cup measuring glass, and heat it for 15-20 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
Frost cake with the whipped cream, toasted coconut flakes and lime zest.
Serve immediately. (If preparing ahead of time, don’t add the toasted coconut until just before serving because it will soften.) Keep leftovers refrigerated.