How to make orange poke cake with toasted coconut cream

This recipe starts with a from scratch yellow cake. It’s simple and makes a rich and delicious cake.

Whisk together flour, salt and baking soda in a bowl.

Beat together butter and sugar with a mixer. Add in eggs and vanilla.

Add flour mixture, milk, flour mixture and milk. Mix until combined.

Pour into a prepared baking dish and back for 30-35 minutes.

Remove from the oven and let cool for 5-10 minutes. Poke holes in the cake with a fork or back of a wooden spoon.

Dissolve orange gelatin with boiling water and then add cold water. Pour all over cake.

Cover the cake with plastic wrap and place in the refrigerator for at least 3 hours before adding the whipped topping.

The topping is a light and fluffy Chantilly Cream made with heavy whipping cream and sugar. Using a stand mixer, whip the cream, vanilla and sugar together until stiff peaks form. Cover the cake with cream and sprinkle with toasted coconut.

Orange Poke Cake Topped with whipped topping and toasted coconut

Tips for making Orange Poke Cake

Make sure to let the cake cool in the refrigerator for at least 3 hours. This allows the gelatin time to set up. I will often make the cake part the night before and then frost in the morning.

When making the whipped cream, make sure the mixing bowl is cold. This helps to form the whipped cream.

Toast coconut by warming in a skillet over medium heat or place on a cookie sheet in the oven at 400 degrees for 2-3 minutes.

This cake makes a great addition to parties and holiday gatherings. Enjoy!

Preheat oven to 350° F. Coat 9×13-inch baking dish with non-stick cooking spray.
Whisk flour, baking soda and salt in a large bowl.
Using a mixer, beat together butter and sugar for approximately 3 minutes.
Add one egg at a time, then vanilla.
Alternate adding flour mixture then milk until combined.
Pour batter into prepared dish and bake for 30-35 minutes or until toothpick comes out clean.
Let cake rest for 5 minutes and then poke holes all over cake with either a fork or back of wooden spoon.
Add gelatin to boiling water, stir until dissolved. Stir in cold water. Pour gelatin all over cake.
Cover cake with plastic wrap and refrigerate for at least 3 hours.

Topping

In a stand mixer, whip cream, vanilla and sugar in a cold bowl until stiff peaks form. Spread whipped cream evenly over cake.
In a large skillet, toast coconut over medium heat about 3-4 minutes. Sprinkle on top of cake.