Coconut Cream Yummy Cake Recipe

Reviewed on Jun. 28, 2012 by flagann

I tried this recipe for a family reunion. I poured the syrup while the cake was very hot and allowed the correct time for it to absorb. Unfortunately I tasted a small pinch from one corner and thought the cake was going to soggy. I didn't have time to bake another before the group arrived, so I cut small pieces and apologized for the cake. BOY WAS I WRONG! Perhaps because the cake had set another day, the syrup was absorbed; everyone raved about the cake; my granddaughter put in an early request for this to be her special birthday cake; my Dad set aside "his piece" before eating the next meal, so someone else wouldn't get it; some of the relatives looked up the recipe as soon as they got back home. It is a little time consuming, but if you enjoy sharing a really good recipe - it's well worth the time & cost of ingredients. This is definitely a new addition to our "family favorites"

Reviewed on Apr. 29, 2012 by Michelle.Gonzalez

I've made this cake several times! It has received fantastic reviews and may requests. I've read several reviews that had a hard time with the syrup absorbing. Here is what has worked great for me: I poke LOTS of holes with the flat side of a skewer into the cake, and pour the syrup on while the cake is hot. I pour half on and then tilt pan as needed to distribute the syrup. Once the syrup is absorbed I add the remaining syrup, again tilting the pan to distribute the syrup. Once the cake has cooled I lay plastic wrap on the surface of the cake. I usually wait until the next day to remove the wrap and ice the cake. This cake really tastes best when left to sit for about 12 hours. The wrap also stops any syrup film from forming. I also have added 1/8 t of coconut extract to the syrup if I'm making it for someone who is crazy about coconut.

Reviewed on Apr. 07, 2012 by abemagoo

The cake was BAD soggy on the top and hard on the bottom the syrup does not soak in all the way!! I am so disapointed I was going to take it to my in laws for Easter tomorrow and now I have nothing b/c this was SO BAD!!!!

Reviewed on Apr. 04, 2012 by pagunning

I like coconut, so tried this recipe after reading the reviews. It was slightly expensive to make, requiring 2 cans of coconut milk and a can of sweetened condensed milk, plus the heavy whipping cream for the frosting. Overall, I don't think it was better than the other recipes for coconut cake I've tried from Taste of Home. There did seem to be too much syrup...almost twice as much as needed. The part not soaked up seemed to gel on the top of the cake. Made it soggy, and the whipped cream frosting didn't want to stay in place. Perhaps making the holes with a larger sized skewer would help...? The taste was average. If I try this recipe again, I'll try making in without the syrup. Perhaps that would cut down on the calories?? That's always a good thing!

Reviewed on Feb. 22, 2012 by Marzena

This cake is one of the best I've ever eaten!

Reviewed on Dec. 26, 2011 by luvmy8kids2004

OMG GOOD isn't the Word!!! GREAT Very Yummy!!! My syrup didn't all soak up either as another poster commented but I am going to do it again but pour on it before it cools so while hot and see if that makes a difference. Even with all the extra syrup that didn't soak in it didn't make the cake soggy it was very good almost like having cake with no need for icecream hence the syrup was your icecream! Very good and something different and just wonderful!!

Reviewed on Dec. 18, 2011 by melissa.hunt31

I just made this cake today for the first time, and am taking it to work on Tuesday.. it looks delicious and I can't wait for everyone to try it! The only thing was, it seemed to have too much syrup, and it didn't all soak into the cake so I'm hoping it's not going to be soggy.

Reviewed on Dec. 05, 2011 by kcinto

The best coconut cake ever!

Reviewed on Apr. 27, 2011 by kayjay183

Also I toasted some of the coconut on top and it was to die for! It does get better the second day as well. A little time consuming but worth the mess.

Reviewed on Apr. 27, 2011 by kayjay183

Everyone who tried this cake loved it! Its not overwelmingly sweet or coconuty, just perfect. The fresh whipped cream makes it light and fresh, I love that about it. But I did have problems with the syrup, not all of it soaked in, but seemed to fill up the pan so I did not use it all. But still turned out tasting wonderful!

Reviewed on Apr. 02, 2011 by annk908

Tooooooooooo Good. How can something taste to good?? Make this cake and find out. lol :)

Reviewed on Mar. 24, 2011 by ponderosa1

My rule about dessert is that if I'm going to splurge, it has to be WORTH the calories. This cake definitely makes the cut. It's a little fussy to make, but absolutely worth all the messy mixing bowls, and the calories. Absolutely indulgent, delicious.

Reviewed on Mar. 17, 2011 by Kpichura

I don't like coconut but made it for my Dad's 75th birthday party. It was a hit, so I tried it (after I scraped off the top) It is wonderful!! I used cream cheese frosting as I also made a carrot cake and that used the same frosting.

Reviewed on Feb. 01, 2011 by rhays01

Absolutely wonderful! Not an overwhelming coconut flavor...but just enough of a hint to make it delicious!

Reviewed on Jan. 28, 2011 by tschill

Took this cake to a work luncheon today. Co-workers RAVED over it. Thanks for another great recipe Taste of Home!

Reviewed on Jan. 23, 2011 by sheiladiaz

Coconut cake is my boyfriend's favorite. So for his birthday this year, I decided to make his cake instead of buying it. I am so glad I did. This cake was a hit with everyone in my family. My boyfriend said that it was the best coconut cake he had ever had. He already put in his request for his next birthday. Like the other reviewers said, this cake gets even better the next couple days. The cake was easy to make and looked very nice when it was completed. If you have a coconut cake lover in your family, look no farther. Make this cake!!

Reviewed on Jan. 02, 2011 by lauraseward111

My 6 year old son and I made this cake for New Year's Eve and it was so fun and delicious! We added bit of powdered ginger to the flour mixture and the whipped topping because we love it. We didn't have a problem getting the syrup to soak into the cake (poured it on when the cake was hot), but it does get even better each day as the flavors combine! I think this will become a tradition; a beautiful and yummy way to ring in the a new year.

Reviewed on Dec. 27, 2010 by yooper38

I have to admit, I did not make this cake...but my sister did, and I fell in love with it, as did the rest of the family. Her daughter has asked her mother to make this for her birthday every year! I don't normally care for coconut, and I love this cake! It is so light and airy...almost like a cloud! The syrup does not make this cloyingly sweet as you might think-and the whipping cream is a must-don't try and cut corners and use cool whip...it has to be the real thing! I absolutely love this cake!

Reviewed on Dec. 25, 2010 by matteliz@swbell.net

I omitted the syrup poured over the cake, because I wanted to make it a little lighter. It was still delicious--dense and coconutty with a light fluffy whipped cream topping. A big hit with my family and friends!

Reviewed on Dec. 07, 2010 by NancyAlyce

Better the 2nd day. The syrup did not fully soak into the cake.

Reviewed on Dec. 05, 2010 by Slow Cookin' Mama

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 Spice Island® Pure 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 Spice Island® Pure 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.
• 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.

Coconut Cream Yummy Cake published in Taste of Home December/January 2011, p99

Reviewed on Dec. 04, 2010 by gdeezy

I wanted to test this to see if I could take to an event next week. So, I halfed the recipe. My cake did not come out with any volume, but I believe it was because my pan was too big. I used a 9X9 and probably should have used an 8X8. So I cut the cake in halve and stacked the 2 pieces. The cake is very good. It's a dense consistency, but not a rich buttery taste. The syrup makes the cake very moiste and the whipped cream frosting sets it off beautifully. I'll make again one of these days either using the whole recipe or with a smaller pan. Very good moist dense cake with a delicate coconut flavor. Just sorry mine didn't rise enough.