Coconut Sheet Cake w/ Coconut Custard Filling
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SIMPLE COCONUT WATER
YOU ARE MAKING 2 - 9X13 CAKES
yellow cake mix ( i like duncan hines)
egg whites whipped to soft peaks ( whites from custard)
COCONUT CUSTARD FILLING
coconut, shredded sweetened
cool whip topping thawed
small marshmallow cream
In large heavy sauce pan stir together egg yolks,sugar,flour, gradually stir in warmed cream,add butter cut in pats and coconut and vanilla extract.
cool for 10-15 min, add coconut stir, pour into bowl put into refrigerator and allow to cool 2 hours before putting on cake.
Cook over low heat,stirring constantly until mixture thickens and coats the back of metal spoon.(DO NOT LET MIXTURE BOIL)can take from 10-20 min. so be patience.
in medium sauce pan,boil coconut,water, and sugar for 30 min. on a low boil. cool
CAKE: you are going to make 2 9x13 cakes you can mix both together or separate just half ingredients.
In large mixing bowl mix cake mix,eggs,sour cream,oil,coconut cream,coconut extract.
beat cake batter until well mixed about 3 min.
FOLD in beaten egg whites. DO NOT STIR, FOLD in.
bake on 350 for 25 to 30 min. in 2-9x13 pans thats been sprayed and floured.Until they are pulling away from sides and spring back when touched.
cool cakes on rack for 10 min. brush each cake with coconut syrup. let set 20 min and brush again.
If you are putting your cake on a serving platter now is the time to turn out first cake.
I put wax paper on bottom of pan and up the ends so I can loosen the sides and lift the cake out.
Take cherries out of jar and place on paper towel to dry
Put marshmallow cream in mixing bowl,add vanilla extract.
add about one cup of cool whip to marshmallow cream, stir until well mixed.
add rest of cool whip and FOLD into marshmallow and cool whip mixture.
frost top and sides of cake. Sprinkle coconut on top of cake and add dry cherries. Keep refrigerated