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Coconut Cream Yummy Cake

"I found this recipe as a kid in one of my mother's cookbooks. I didn't make it until I was older and now it is requested every Christmas. Sometimes I tint the coconut red and green for the holiday." – Angela Renae Fox, Gober, Texas
  • Total Time
    Prep: 30 min. Bake: 40 min. + chilling
  • Makes
    15 servings

Ingredients

  • 6 large egg whites
  • 3/4 cup butter, softened
  • 1-1/3 cups sugar
  • 1 cup coconut milk
  • 1/2 cup 2% milk
  • 2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • SYRUP:
  • 1 can (13.66 ounces) coconut milk
  • 1 can (14 ounces) sweetened condensed milk
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Sweetened shredded coconut

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • Meanwhile, 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 milk mixture.
  • With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan.
  • Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack.
  • Poke 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.
  • In 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.
Nutrition Facts
1 piece: 491 calories, 29g fat (21g saturated fat), 66mg cholesterol, 363mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 7g protein.

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