Chocolate Poke Cake with Whipped Coconut Icing

by Julie Ruble on October 28, 2013 · 28 comments

Chocolate Poke Cake with Whipped Coconut Icing
Chocolate Poke Cake with Whipped Coconut Icing

Chocolate Poke Cake with Whipped Coconut Icing



Recipe by: Willow Bird Baking with icing adapted from Missy Dew on Tasty Kitchen
Yield: 9 servings

Simply: one of the best cakes ever. A Texas Sheet Cake doused with chocolate glaze and topped with fluffy whipped coconut icing. You won’t believe the taste.

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla

Sauce Ingredients:
2 tablespoons butter
1 tablespoon cocoa
3 tablespoons milk
1 cup powdered sugar
1/4 teaspoon vanilla

Whipped Coconut Icing Ingredients:
1 cup milk
5 tablespoons flour
1 1/4 cups granulated sugar (not powdered sugar)
2 teaspoons vanilla extract
1 cup butter, at room temperature
1/2 cup coconut plus more for topping


Directions:
Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with a parchment paper sling (I cut two 9-inch wide sheets that are longer than the pan so they’ll hang over the edges a bit, making it easy to pull the cake out later. I then lay them in the pan, one horizontal and the other vertical). Spray the parchment paper with cooking spray. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a small saucepan, bring the butter, vegetable oil, cocoa powder, and water to a boil over medium-high heat. Remove it from the heat and whisk in into the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Pour into your prepared baking pan and bake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

Poke holes in the cake with the back of a wooden spoon. While the cake starts to cool, make the sauce. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from the heat and add the icing sugar and vanilla. Stir to combine. Pour over the warm cake and let it sit to soak up the chocolate sauce and cool completely.

To make the frosting, heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream. Mix in the coconut. Frost your completely cooled cake with a thick layer. Sprinkle more coconut on top.

Print Friendly
Or you can share this post:
Facebook Twitter Pinterest Stumbleupon
This post is published on Willow Bird Baking. All rights reserved by Julie Ruble.

If you liked this post, please:
-Subscribe to Willow Bird Baking
-Follow Willow Bird Baking on Twitter
-Follow Willow Bird Baking on Facebook

{ 26 comments… read them below or add one }

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: