Orange Creamsicle Poke Cake

This just might be the dreamiest version of Orange Creamsicle Poke Cake thanks to the addition of cream of coconut incorporated into the cake batter. The layer of intense orange curd adds brightness, while injecting a zesty taste in every bite. This is going to be your favorite poke cake recipe

Course Dessert

Cuisine American

Keyword Orange Creamsicle Poke Cake

Prep Time 1

Cook Time 30

Chilling Time 8

Total Time 8 31

Servings servings

Calories 566kcal

Author Cathy Pollak

Ingredients

Orange Curd (can be made up to a week in advance)

1 tbsp lemon zest
1/4 cup orange zest (from 4-6 oranges)
1/4 cup fresh lemon juice
2 tsps unflavored gelatin
1-1/2 cups granulated sugar
1 cup orange juice (no pulp) (can be fresh or store bought)
9 large egg yolks
12 tbsps unsalted butter, cubed

Cake:

1 box white cake mix
1 (14 ounce) can sweetened condensed milk
1-1/2 cups cream of coconut (found with drink mixers)
1 (8 ounce) package cream cheese
1 (16 ounce) container frozen whipped topping, thawed
1 cup shredded sweetened coconut

Instructions

For the orange curd, zest lemons and oranges and set zest aside. in a small bowl, sprinkle gelatin over the fresh lemon juice. Set aside for 20 minutes.
In a small bowl, sprinkle gelatin over the fresh lemon juice. Set aside for 20 minutes. In a large saucepan, whisk together sugar, orange juice, egg yolks, orange and lemon zest. Place over medium heat and add butter. Continue to whisk until the curd begins to thicken. (Small bubbles will begin to appear on the sides of the pan; about 8-10 minutes.) Remove pan from heat and whisk in gelatin until dissolved. Pour curd into a bowl and place plastic wrap right on top of curd. (This will prevent curd from developing a skin.) Cool completely and place in the fridge overnight (this can be made up to a week in advance).
Make and bake cake in a 9 x 13 pan according to package directions. When cake is removed from the oven and is still hot, poke holes in the top with a skewer. In a medium bowl combine sweetened condensed milk and crème of coconut and pour over warm cake. Let cake cool completely.
With a mixer, combine orange curd and cream cheese until the mixture is spreadable. Spread all over the top of the cake. Spread whipped topping over the orange curd mixture and sprinkle with coconut. Refrigerate for several hours before serving and keep any leftover cake refrigerated as well.

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