Rich coconut flavored cake soaked in sweetened condensed milk and cream of coconut, topped with toasted coconut and cherries.
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
1 box white cake mix, Pillsbury Traditional White is our preferred mix, 2 boxes of Jiffy mix is second
1 cup all-purpose flour
1 cup white granulated 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.