Cool And Creamy Coconut Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and lightly grease a 9x13-inch (23x33 cm) baking pan.

   Ca. 5 min.

2. 2

   In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs.

   Ca. 2 min.

   Kokkens note: Make sure your eggs are at room temperature for better incorporation into the batter.

3. 3

   Beat with an electric mixer on low speed for 30 seconds to combine, then increase to medium and beat for 2 minutes until the batter is smooth.

   Ca. 3 min.

   Kokkens note: Scrape down the sides of the bowl halfway through mixing to ensure there are no dry pockets of cake mix.

4. 4

   Pour the batter into the prepared pan and spread it into an even layer.

   Ca. 1 min.

5. 5

   Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

   Ca. 35 min.

6. 6

   While the cake is baking, prepare the soak by whisking together the sweetened condensed milk and cream of coconut in a medium bowl until smooth.

   Ca. 2 min.

7. 7

   Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.

   Ca. 15 min.

   Kokkens note: The cake must be warm, not hot, when you add the soak.

8. 8

   Using a fork or a thin skewer, poke holes all over the surface of the warm cake.

   Ca. 2 min.

   Kokkens note: Poke the holes about an inch apart to ensure the liquid soaks in evenly.

9. 9

   Slowly and evenly pour the coconut milk mixture over the cake, allowing it time to absorb into the holes.

   Ca. 2 min.

10. 10

    Let the cake cool completely at room temperature, which will take about 90 minutes.

    Ca. 1 t. 30 min.

11. 11

    Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the liquid and chill.

    Ca. 4 t.

    Kokkens note: Chilling overnight results in the best flavor and texture.

12. 12

    When ready to serve, spread the thawed whipped topping evenly over the top of the chilled cake.

    Ca. 3 min.

13. 13

    Sprinkle the shredded coconut for the topping over the whipped topping.

    Ca. 1 min.

14. 14

    Optionally, toast the garnish coconut in a dry skillet over medium-low heat until golden and fragrant, then sprinkle over the cake before serving.

    Ca. 3 min.

    Kokkens note: Watch the coconut closely while toasting as it can burn quickly.