Hole-Punched Cake
A sweet, moist cake with a creamy topping and toasted coconut, perfect for gatherings or dessert lovers who enjoy rich flavors and playful textures.
Ingredients
Instructions
- Mix the yellow cake mix with the ingredients called for on the package and bake in an oblong pan.
- Punch holes into the baked cake while it is still warm.
- Heat 2 cups of milk and 2 cups of sugar until the sugar dissolves.
- Pour the warm milk mixture over the cake, allowing it to seep into the holes.
- Spread Cool Whip on top of the soaked cake.
- Sprinkle frozen coconut over the Cool Whip topping.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the milk and sugar mixture. If you prefer, you can substitute the yellow cake mix with a homemade vanilla cake recipe for a fresher taste. Adjust the sugar according to your sweetness preference, especially if you use a sweetened coconut. To save time, you can use canned coconut instead of frozen.
Serving Suggestions
Serve this delightful cake chilled, garnished with additional coconut on top for a beautiful presentation. It pairs beautifully with a scoop of vanilla ice cream or fresh fruit on the side. For a festive touch, consider serving it alongside a slice of Jeff Davis Jelly Roll, creating a delightful dessert table.
Storage & Reheating
Store any leftover Hole-Punched Cake in an airtight container in the refrigerator for up to 4 days. It's best enjoyed cold, but if you prefer a warm slice, pop it in the microwave for about 10-15 seconds to slightly warm the cake and soften the Cool Whip topping.
Nutrition & Diet Analysis (per serving)
Each serving of Hole-Punched Cake contains roughly 153 calories, with 2g protein, 9g carbohydrates, and 13g fat. It is a good source of dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, you can easily substitute the yellow cake mix with chocolate, vanilla, or even a lemon cake mix for a unique twist. Just keep in mind that the flavor of the milk and sugar mixture will also influence the overall taste.
How can I make this cake ahead of time?
You can bake the cake a day in advance and store it covered at room temperature. Once you've added the milk mixture and Cool Whip topping, store it in the refrigerator. It's best to serve it within 2-3 days for optimal freshness.
Can I freeze the Hole-Punched Cake?
While you can freeze the cake before adding the milk mixture, it's not recommended to freeze the completed dessert. The texture of the Cool Whip and soaked cake may not hold up well once thawed. Instead, enjoy it fresh and store any leftovers in the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).