Samoa Poke Cake

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For the Chocolate Cake

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Bake the cake according to the package directions in a 9X13 pan lined with parchment paper.

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Allow the cake to cool for 15-20 minutes, then use the end of a wooden spoon to poke holes in the cake about 1-2 inches apart.

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Pour the sweetened condensed milk evenly over the top of the cake. Use an offset spatula to spread it into an even layer and into the holes.

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Place the cake into the fridge for at least an hour, up to overnight. *If you leave it overnight, cover with plastic wrap.

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For the Coconut Frosting

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In the bowl of a stand mixer with the paddle attachment, beat the butter for 10 minutes on medium high, scraping the bowl down every few minutes.

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Add the salt, coconut extract, and vanilla extract, mix to combine.

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Add ½ of the powdered sugar at a time, mixing for 3 minutes on low after each addition. Scrape down the bottom and sides of the bowl several times.

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Add the heavy cream 2 TBSP at a time until you reach your desired consistency.

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Spread the frosting over the chilled chocolate poke cake.

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In a dry skillet, toast the coconut until lightly browned. Watch it closely as it can burn quickly.

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Sprinkle the toasted coconut and chocolate chips over the top of the cake. Slice and serve.

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Recipe by our friend Liz @BuucksFarmsBakery

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