Orange Poke Cake
Orange poke cake is made with yellow cake infused with orange gelatin and topped with a fluffy whipped topping.
Servings: 12
Ingredients
- 1 ¾ cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup unsalted butter, softened
- 1 teaspoon baking powder
- 2 ¼ cups all purpose flour
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 (3 ounce) orange gelatin
- 1 cup boiling water
- ¼ cup cold water
Topping
- 2 cups whipping cream
- 2 teaspoons vanilla
- 2 tablespoons sugar
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350° F. Coat 9x13-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.
Nutrition
Calories: 543kcal | Carbohydrates: 55g | Protein: 6g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 152mg | Potassium: 177mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1137IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 1mg