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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

15 ServingsPrep: 30 min. Bake: 40 min. + chilling

Ingredients

6 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
Flaked 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.

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Coconut Cream Yummy Cake (continued)

Directions (continued)

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.
Yield: 15 servings.

Nutrition Facts: 1 piece (calculated without coconut) equals 491 calories, 29 g fat (21 g saturated fat), 66 mg cholesterol, 363 mg sodium, 52 g carbohydrate, 1 g fiber, 7 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.