coconut cream cake
Taste of Home recipe from 2011. Very good coconut cake.
prep time
30 Min
cook time
40 Min
method
Bake
yield
15 serving(s)
Ingredients
- 6 - egg whites
- 3/4 cup butter, softened
- 1-1/3 cup sugar
- 1 cup coconut milk
- 1/2 cup 2% milk
- 2 teaspoons vanilla extract
- 2-1/4 cup cake flour
- 2-1/2 teaspoon baking powder
- 1 teaspoon salt
- SYRUP:
- 1 can coconut milk (14 oz)
- 1 can sweetened condensed milk (14 oz)
- TOPPING:
- 1-1/2 cup heavy whipping cream
- 3 tablespoons confectioners sugar
- 1/4 teaspoon vanilla extract
- - flaked coconut
How To Make coconut cream cake
-
Step 1Place egg whiles in a large bowl; let stand at room temperature for 30 minutes.
-
Step 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.
-
Step 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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Step 4Bake at 350 for 40-45 minutes or until cake springs back when lightly touched. Place pan on wire rack.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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