Creamy Coconut Volcano Poke Cake
This cake comes with extra star power, thanks to all of its coconut components, like a fluffy cake dough soaked in coconut milk and a delicious glaze consisting of both coconut milk and coconut flakes. There's no denying it — we're nuts for coconuts!
Equipment
- Bundt Pan
- Wooden Skewer
- Hand mixer
Ingredients
- 4 eggs
- 8 oz sugar
- 9 oz wheat flour
- 4 fl oz milk
- 1 tbsp baking powder
- 5 fl oz sweetened condensed milk
- 8 fl oz milk
- 4 fl oz coconut milk
- 8 oz butter
- 8 oz white chocolate, chopped
- 14 oz sweetened condensed milk
- 3 fl oz coconut milk
- 3 oz coconut flakes
Instructions
- Preheat oven to 350°F. Separate 4 eggs and beat the egg whites in a bowl. Gradually add the sugar and stir everything with a hand mixer until a solid meringue forms. Then mix each egg yolk into the batter, one at a time. Add the flour, milk, and baking powder and mix well.
- Pour the batter into a greased bundt pan and bake for 40 minutes.
- Leave the cake in the pan and poke several holes in the warm dough with a wooden skewer.
- Prepare the coconut milk cream and spoon it over the holes in the cake. Refrigerate the cake for 24 hours.
- For the icing, melt the butter in a pot over medium heat, add the white chocolate, and let it melt too. Add the sweetened condensed milk, coconut milk, and coconut flakes, and mix until smooth.
- Remove the cake from the pan and pour the icing in the middle of the cake until it spills over. Sprinkle the cake with coconut flakes.
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Notes
This tropical cake will transport you right to the beach!