Orange Poke Cake with Toasted Coconut
- 2 1/4 cups all-purpose flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups milk
- 1 box (3 oz.) orange gelatin
- 1 cup boiling water
- 1/4 cup cold water
- 2 cups whipping cream
- 2 teaspoons vanilla
- 2 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- 1 cup sweetened shredded coconut
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Coat a 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 about 3 minutes.
- Add one egg at a time, then vanilla.
- Alternate adding flour mixture and 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.
- For the topping, use a stand mixer and 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.
Recipe developed for Imperial Sugar by Heather Seeley @FoodLovinFamily.