Cream of Coconut Cake

Pin on Pinterest29.1kTweet about this on TwitterShare on Yummly7Share on Facebook30Share on Google+0Share on StumbleUpon79Share on Tumblr0Email this to someone

I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.

Coconut Cream Cake is a fairly rich dessert.  It’s similar to a tres leche cake, except it uses cream of coconut as one of the components.  This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.

cream-of-coconut-cake-body4

You can use fat free sweetened condensed milk and light cream of coconut to reduce some of the calories in this.  I don’t because it is dessert and if I were worried about calories I would probably be skipping dessert anyway.

cream-of-coconut-cake-body3

This can also be made using a plain white cake made as directed on the box, just remember it will produce a much thinner and airier cake, so reduce the liquid you pour over the hot cake by about half, otherwise your cake will be swimming.  There is also a good chance you will be eating it out of a bowl with a spoon.  It will taste good, but won’t be good for presentation.

cream-of-coconut-cake-body1

You can also skip the cherries, I just use lots of them because they are the favorite part for the DH.  I pick them off of my piece and put them on his plate.

cream-of-coconut-cake-body2

For some holiday flair you could use a combination of red and green cherries.  Just be sure to drain your cherries well, on paper towels, prior to placing on the cake.

Cream of Coconut Cake
1 box white cake mix, Pillsbury Traditional White is our preferred mix, 2 boxes of Jiffy mix is second
1 cup flour
1 cup sugar
1 1/3 cup water
1 cup Greek yogurt or sour cream
4 egg whites
2 tablespoons oil
2 teaspoons coconut extract
1 teaspoon vanilla extract
14 ounces sweetened condensed milk
1 1/4 cups cream of coconut
16 ounces nondairy whipped topping, thawed
1 1/2 cups toasted coconut
1 jar Maraschino cherries, drained, optional

Preheat oven to 325 degree F.

Spray 9 X 13 baking pan with baking spray. Set aside.

Place cake mix, four, and sugar into bowl of stand mixer. Mix just until combined.

Add water, yogurt, egg whites, oil and extracts.

Mix on low speed until combined.

Turn mixer to medium speed and mix for 2 minutes.

Pour into prepared pan and place in preheated 325 degree F oven.

Set time for 45 minutes. If you begin to smell the cake before the time goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done and it needs to be removed from the oven.

While waiting for cake to bake, mix together sweetened condensed milk and cream of coconut in a small bowl and set aside.

Once the time goes off, and you have not removed the cake already because it was done, check the cake for doneness by using the toothpick method.

If the cake is not done after 35 minutes, continue cooking the cake and checking for doneness every 5 to 10 minutes, depending on how wet the toothpick was when testing the cake.

Once done, remove from oven.

Poke holes evenly over the cake using a fork, skewer or chopstick.

Slowly drizzle milk and cream of coconut mixture over cake, adding more as it is absorbed into the warm cake.

Once all of the liquid is added to the cake, place in refrigerator until completely cooled.

Once cake is cooled, cover with whipped topping, toasted coconut, and cherries.

Store leftovers in refrigerator.

Showstopper Cream of Coconut Cake

Coconut Cream Cake is a fairly rich dessert. It’s similar to a tres leche cake, except it uses cream of coconut as one of the components. This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece, let alone a 9 X 13.

You can use fat free sweetened condensed milk and light cream of coconut to reduce some of the calories in this. I don’t because it is dessert and if I were worried about calories I would probably be skipping dessert anyway.

This can also be made using a plain white cake made as directed on the box, just remember it will produce a much thinner and airier cake, so reduce the liquid you pour over the hot cake by about half, otherwise your cake will be swimming. There is also a good chance you will be eating it out of a bowl with a spoon. It will taste good, but won’t be good for presentation.

You can also skip the cherries, I just lots of them because they are the favorite part for the DH. I pick them off of my piece and put them on his plate.

For some holiday flair you could use a combination of red and green cherries. Just be sure to drain your cherries well, on paper towels, prior to placing on the cake.

http://peartreekitchen.com/cream-of-coconut-cake/

Other Baked Yummies:

No-fail Fruit Cobbler

Cherry Delight

White Cake

Moist Carrot Cake

Pineapple Sheet Cake

Rich coconut flavored cake soaked in sweetened condensed milk and cream of coconut, topped with toasted coconut and cherries.
Pin on Pinterest29.1kTweet about this on TwitterShare on Yummly7Share on Facebook30Share on Google+0Share on StumbleUpon79Share on Tumblr0Email this to someone

9 thoughts on “Cream of Coconut Cake

  1. I made the coconut cake and it baked with a 3 inch soft center, which I can describe as an unexpected coconut pudding. I added a Jello coconut pudding to the dry mix and used whole eggs, not just whites. Other than that , I followed the recipe and it came out great!!!

    1. Hi Miriam!
      Sorry to hear that you had a wet middle. If the cake cooked around the edges but not the middle with the ingredients used as listed, I would suspect it just needed more time in the oven. Since this recipe uses an extender, there is more batter than a standard cake mix and needs a little more time and a lower oven temperature.
      4 whole eggs may have made this cake quite moist. 3 whole eggs is what I would have used as a replacement for 4 egg whites, in this recipe or any other white cake recipe.
      I know some people add an extra egg for extra moisture to some cake recipes, but this recipe already uses Greek yogurt for that purpose.
      I have never added any pudding mix to any of my cake recipes, so I cannot even take a guess on the effect.
      If you enjoyed the flavor, I encourage you to give it another try. This one has never failed me as written.

      Beth

      1. The cake is GONE. the friend I made it for loved it I will definitely make it again. I didn’t have/ use the cherries just a lot of toasted coconut. I don’t like white cake , always use yellow.however I will take your 3 eggs advice or really use only egg whites. Next time no coconut pudding!!
        The recipe IS great and I already have two requests just from the photo I posted

  2. I am definitely going to make this cake again. Just came from the supermarket and I was very happy to discover that they again have coconut extract because they stopped carrying it for the longest time. How do I add that I made the cake to the list of 11 people who are listed that made the cake? I

    1. Hi Miriam!

      I love coconut extract! I even use it in my coconut meringue pies as an addition to the vanilla.
      I think you just go to the pin on pinterest and click that you tried it, then I believe that you get an option of liking it or not liking it.
      Beth

Leave a Reply