Coconut Sheet Cake w/ Coconut Custard Filling
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
2In 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.
3cool for 10-15 min, add coconut stir, pour into bowl put into refrigerator and allow to cool 2 hours before putting on cake.
4Cook 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.
6in medium sauce pan,boil coconut,water, and sugar for 30 min. on a low boil. cool
7CAKE: you are going to make 2 9x13 cakes you can mix both together or separate just half ingredients.
8In large mixing bowl mix cake mix,eggs,sour cream,oil,coconut cream,coconut extract.
9beat cake batter until well mixed about 3 min.
10FOLD in beaten egg whites. DO NOT STIR, FOLD in.
11bake 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.
12cool cakes on rack for 10 min. brush each cake with coconut syrup. let set 20 min and brush again.
13If you are putting your cake on a serving platter now is the time to turn out first cake.
14I put wax paper on bottom of pan and up the ends so I can loosen the sides and lift the cake out.
16Take cherries out of jar and place on paper towel to dry
17Put marshmallow cream in mixing bowl,add vanilla extract.
18add about one cup of cool whip to marshmallow cream, stir until well mixed.
19add rest of cool whip and FOLD into marshmallow and cool whip mixture.
20frost top and sides of cake. Sprinkle coconut on top of cake and add dry cherries. Keep refrigerated