Dessert
Kylie Coffee Poke Cake
1 hPour 12Nutri-Score D€€
D
1 h
1 hKylie Coffee Poke Cake
ce qu’il vous faut
Ingrédients
white cake mix (1 box, plus the ingredients listed on the box instructions)Boulangerie432 g
waterBoissons120 ml- instant coffee (tablespoons)Épicerie2 morceaux
sweetened condensed milk (1 can)Produits laitiers397 g- whipped topping (thawed)Produits laitiers227 g
- instant cheesecake pudding mix (about three quarters of a 3.4 oz box)Épicerie48 g
milk (a splash, to thin the topping)Produits laitiers30 ml- caramel sauce (for drizzling)Épicerie120 ml
par portion
Nutrition
215kcal
- Glucides
- 40 g
- Protéines
- 3 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Saladier
Fouet
Spatule
pas à pas
Préparation
- Étape 1
Bake the cake
- Prepare the white cake mix per the package instructions.
- Pour the batter into a greased baking dish and bake per the package instructions.
- Let the cake cool completely.
- Étape 2
Make the coffee filling
- Combine the sweetened condensed milk, instant coffee and water.
- Mix slowly until the mixture comes together; it will stay thin.
- Étape 3
Poke and soak the cake
- Poke holes all over the cooled cake with a straw.
- Pour the coffee mixture evenly over the cake until well saturated.
- Refrigerate the cake while preparing the topping.
- Étape 4
Make the topping
- Combine the thawed whipped topping with the instant cheesecake pudding mix.
- Add a splash of milk to thin it slightly for easier spreading.
- Étape 5
Assemble and chill
- Spread the topping over the cake in an even layer.
- Drizzle caramel sauce generously over the top.
- Refrigerate for at least 4 hours before serving.