This is amazing! Yum. I found the idea for it online when I was trying to come up with a recipe to represent the wet cake that is common in Mexico for my kid's homeschool co-op presentation on foods in Mexico. I tweaked the recipe to make it my own and will be making this again it was so good. Terribly unhealthy so brace yourself as you read these ingredients!
1 box cake mix
Mix and bake according to instructions.
While cake is baking, mix together:
1 can of sweetened condensed milk
1 can of coconut milk (14 oz.)
When cake is finished baking, remove from the oven and while it is still hot poke it with forks to cover it well with holes. Pour the milk mixture over the cake slowly being sure to spread with a spatula evenly over the cake as it slowly absorbs into the cake. This may take some time.
Let cake cool completely and then refrigerated. It can be made ahead of time and refrigerated over night as well.
When ready to serve, frost the cake with cool whip or homemade whipped cream frosting mixed with 1 cup of shredded coconut (I would toast mine and sprinkle it on top but I didn't use it at all in the pictured version).
The cake is spongy wet...it's so good! My friend Robin says she makes something similar but sometimes makes it with chocolate cake and tops it with slivered almonds so that it taste like an Almond Joy cake! Now that's something I'm going to have to try! I love Almond Joy....terrible I know.
2 comments:
This is an amazing twist on Jell-O Poke Cake. And it doesn't even have Jell-O in it. Sounds yummy!!
Sounds similar to a Tres Leche cake (a 3 milk cake), which is also really yummy but more work than your recipe. I'll have to try your version out as it sounds tasty!
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