Featured Recipe

Turtle Poke Cake Twist

Name: Turtle Poke Cake Twist
Prep time: 7 min
Cook time: 30 min
Total time: 4 h 15 min
Yield: 12 servings
Ingredients: 1 box yellow cake mix (around 15.25 ounces); 3 large eggs; 3/4 cup coconut milk (use dairy milk if preferred); 1/4 cup avocado oil (neutral flavor oil substitution for canola oil); 1 3/4 cups dulce de leche (replace caramel sauce plus sweetened condensed milk); 1/2 cup full fat coconut milk condensed (homemade or store-bought); 1 cup homemade or jarred chocolate ganache frosting; 1 cup whipped coconut cream (freeze coconut cream then whip until fluffy); 1/2 cup toasted walnuts (instead of pecans, more aromatic); 2 tablespoons espresso caramel sauce; 2 tablespoons dark chocolate sauce

By Kate

Created on 29 January 2026

Yellow cake baked until golden, holes poked to trap a thick blend of dulce de leche and coconut milk. Whipped chocolate ganache folded with homemade coconut cream topping spreads rich, airy sweetness over the caramel-soaked base. Toasted walnuts confer crunch over drizzles of espresso caramel and bitter dark chocolate sauce. Refrigerate minimum 3 hours for flavors to meld, texture to set. Substitutions for dairy and nuts included. Timed by smell, touch, visual cues instead of strict minutes. Tricks for efficient mixing, avoiding soggy edges, and even drizzle patterns shared.

Prep: 7 min

Cook: 30 min

Total: 4h 15min

Serves: 12 servings

dessert cake chocolate walnuts coconut

Introduction

Yellow cake baked right, nothing complicated but don’t gloss over each step. Moisture is everything here. Poking those holes isn’t random, it traps rich dulce de leche deep into crumb. Coconut milk swap cuts standard dairy heaviness without losing fat balance. Oil switches to avocado for slight earthy undertone but stays neutral enough to not compete. Whipping ganache plus coconut cream cuts thick frosting into airy summit you want, no heavy glue. Toasted walnuts because pecans aren’t the only nuts that bring effect. Espresso caramel drizzle wakes the sweetness, chocolate balances bitterness. Chill time matters as much as bake time; flavors develop, texture firms. Visual cues beat timers here — cake edges pulling back, surface bounce, frosting viscosity. No soggy mess zone. Worked this out over many batches, some failed attempts tossed. Perfect picks for coffee table, potluck, or last-minute guest dessert. Real kitchen wisdom, no shortcuts skipped. You’ll spot aroma changes in caramel warm-up, hear oven crackle when cake edges brown. These clues matter. If scaling ingredient amounts, balance liquids and fats or risk dense crumb or dry patches.

Ingredients

1 box yellow cake mix (around 15.25 ounces)

3 large eggs

3/4 cup coconut milk (use dairy milk if preferred)

1/4 cup avocado oil (neutral flavor oil substitution for canola oil)

1 3/4 cups dulce de leche (replace caramel sauce plus sweetened condensed milk)

1/2 cup full fat coconut milk condensed (homemade or store-bought)

1 cup homemade or jarred chocolate ganache frosting

1 cup whipped coconut cream (freeze coconut cream then whip until fluffy)

1/2 cup toasted walnuts (instead of pecans, more aromatic)

2 tablespoons espresso caramel sauce

2 tablespoons dark chocolate sauce

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About the ingredients

Read labels on cake mix; some brands have more sugar or powder than others affecting moisture absorption. Coconut milk swap brings fat but less water than typical milk; count for adjustments. Avocado oil preferred for stable fats and mild flavor — olive oil gives odd green taste, canola oil works as backup. Dulce de leche is thicker and less sweet than caramel plus condensed milk blend but richer in milk solids. Homemade condensed coconut milk doable with simmering coconut milk and sugar until thickened; store-bought saves time. Ganache frosting homemade or store-bought needs some whipping to incorporate air, no lumps. Whipped coconut cream requires chilling full fat coconut milk overnight in fridge before whipping; lightweight, dairy-free alternative adds softness. Toast nuts ahead—nuts dampen over time. Keep sauces chilled until drizzle—warm sauces run too fast, lose pattern fidelity. For nut allergies swap nuts with crispy crushed pretzels or toasted coconut flakes for textural contrast but flavor changes materially.

Method

Preheat oven to 345°F, rack in the middle position. Spray a 9x13 glass or ceramic dish with nonstick baking spray designed for sugar-rich bakes.

In a large bowl, use handheld mixer on medium speed to blend cake mix, eggs, coconut milk, and avocado oil. Mix thoroughly 2 1/2 minutes for full hydrating of dry mix, scraping down sides once or twice. Batter will be thick but pourable. Avoid overmixing; cake toughens if gluten overdevelops.

Pour batter into prepared dish, smooth top with offset spatula. Bake 30 to 33 minutes until edges begin to pull from sides and center springs back lightly when pressed with fingertip. Toothpick inserted near center should have moist crumbs but no raw batter. Expect slight doming.

While still warm, poke dense holes all over cake with the blunt end of a wooden spoon handle or chopstick. Size about 1/2 inch diameter, spaced evenly 2 inches apart. This allows caramel to seep deep, distributes moisture better.

Combine dulce de leche with condensed coconut milk in a small bowl; stir smooth. Slowly drizzle over cake ensuring caramel saturates the holes fully. The batter’s warmth helps liquid absorb. Leave cake on counter to cool at least 1 hour; caramel thickens and sinks without sogging edges.

Meanwhile, whip ganache frosting at medium speed for 1 minute until slightly lightened and aerated. Fold in whipped coconut cream in two portions, using rubber spatula gently to avoid deflating mixture. Folding creates lighter texture, integrating freshness without loss of chocolate richness. Once combined evenly without streaks, refrigerate until ready to frost.

Spread chilled frosting evenly over cooled cake with metal spatula or butter knife, applying gentle pressure to avoid digging into cake surface. Frosting will feel firm but creamy, spreadable. Drizzle espresso caramel and dark chocolate sauces in alternating thin zigzags across the surface. Use a toothpick or skewer for delicate swirls and swirl lines if desired.

Sprinkle toasted walnuts generously over top for contrast. Walnuts toasted til golden and aromatic, about 5 minutes at 350°F on a baking sheet, then cooled. Adds crunchy texture and nuttier note than standard pecans.

Cover loosely and refrigerate minimum 3 hours to firm frosting and set flavor. Up to overnight is fine. Serve chilled or bring to room temp 15 minutes for softer bite.

Troubleshooting: Use wooden spoon handle for even holes. Too much caramel can create soggy bottom—measure carefully. If frosting runs, place in fridge to rest 10 minutes then spread. If cake underbakes, extend by 3-minute increments, test doneness visually/tactilely.

Technique Tips

Preheat a little under box instructions because glass pan holds heat longer. Spray baking dish well—sticky, sugary cakes stick hard if skipped. Mixing batter in handheld mixer for 2 1/2 minutes ensures dry flour fully hydrated; stop when batter lifts cleanly and is shiny but slightly thick. Poking holes with wooden spoon handle gives better control versus fork prongs; size and spacing important for uneven caramel distribution. Pour caramel mixture slowly so it seeps into holes, don’t just puddle on top. Cooling at room temp crucial before frosting to avoid melting whipped toppings. Whip ganache first to lighten texture for easier folding with coconut cream. Fold gently, no beating here — wrecks fluffiness and adds air bubbles that collapse frosting later. Frost evenly but gently, cake surface might crumble when warm. Drizzling sauces cold maintains sharp lines; warm sauces blur. Toast walnuts on baking sheet shifting mid-toast to avoid burning. Refrigerate final assemble minimum 3 hours for flavors to marry and structure to hold slicing. Serve slightly chilled but allow 10 minutes to soften. Adjust bake times based on oven quirks but rely on visual cues: golden edges, springy top, no raw crumbs.

Chef's Notes

💡 Use a heavy-bottomed pan for even baking. Watch edges pull away — good sign. Poking holes? Use wooden handle not fork. Coverage matters. Don't rush drizzle; slow and steady is key.
💡 Coconut milk swap adds richness. Adjust sugar if brand varies. Ditch avocado oil? Use canola or light olive oil. Dry spots? Mix in tiny quantities of water or milk until full absorption.
💡 Cooling is crucial. Don’t frost warm cake — messes it all up. Wait at least one hour. Check frosting consistency; if runny, chill ganache for better spreadability.
💡 Common mistake: Too much caramel on top. Measure carefully. Use small amounts, let it seep deep. Top with nuts right before serving — prevents sogginess.
💡 Drizzles need chill to hold shape. Warm sauces will blur lines, won’t stay. Crushed pretzels? Swap if nuts not an option. Adds crunch but with different flavor.