coconut cream cake
(1 rating)
Taste of Home recipe from 2011. Very good coconut cake.
►
(1 rating)
yield
15 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For coconut cream cake
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6egg whites
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3/4 cbutter, softened
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1-1/3 csugar
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1 ccoconut milk
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1/2 c2% milk
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2 tspvanilla extract
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2-1/4 ccake flour
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2-1/2 tspbaking powder
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1 tspsalt
- SYRUP:
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1 cancoconut milk (14 oz)
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1 cansweetened condensed milk (14 oz)
- TOPPING:
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1-1/2 cheavy whipping cream
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3 Tbspconfectioners sugar
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1/4 tspvanilla extract
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flaked coconut
How To Make coconut cream cake
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1Place egg whiles in a large bowl; let stand at room temperature for 30 minutes.
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2Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk mixture.
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3With clean beaters, beat egg whiles on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan.
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4Bake at 350 for 40-45 minutes or until cake springs back when lightly touched. Place pan on wire rack.
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5Poke holes in cake with a skewer, about 1/2-in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours.
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6In a large bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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