I'd always wanted to make a "poke" cake. So when we decided to have a Mexican themed dinner party for friends it seemed like the perfect opportunity to try it out. There's many recipes varying from just plain milks, to the coconut and lime version I made. I adapted my recipe below, from the many recipes I found, to accommodate the ingredients I had on hand. Whilst I normally bake from scratch this recipe started with a box mix, it's so drenched with milks, it really doesn't seem to matter in this case.
Take one box of Betty Crocker vanilla cake mix. Prepare as per the instructions on the box, adding the zest of a large lime to the batter. Bake in a well greased 9 x13 sheet cake pan for approx 20 minutes, until golden brown. Once it is baked, and still hot, poke the entire surface of the cake with a skewer or fork, creating holes all over the cake. Be careful to leave some space between the holes, as you don't want the cake to fall apart from too many holes.
In a bowl whisk together
1 tin condensed milk
1 tin evaporated milk - coconut flavour (you could use coconut milk or cream too)
2/3 tin evaporated milk
1/3 cup Malibu (coconut rum)
Pour this mixture over the cake slowly, 1/4 cup at a time, wait just a few seconds for each cupful to be absorbed in to the cake, before pouring more over. It really seems like a lot of liquid, but I promise the cake will absorb it all.
I frosted the cake with a lime cream cheese icing, made by mixing together (The icing should be quite runny)
1x 250g pack of Philadelphia cream cheese
125g butter
the juice of 1 large lime or 2 small limes.
The icing can be applied to the cake immediately, as the sheer volume of milks poured over the cake cools it sufficiently to ice it. To decorate, sprinkle with the zest of 1 lime.
I prefer this cake served chilled from the fridge.This cake was served at our dinner party and received many compliments from our guests.
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