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Coconut Cream Yummy Cake Recipe

Coconut Cream Yummy Cake Recipe photo by Taste of Home

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"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

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Coconut Cream Yummy Cake Recipe

Prep: 30 min. Bake: 40 min. + chilling

Yield: 15 Servings

30 40 70

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.
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.

Nutritional 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.

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Coconut Cream Yummy Cake

Coconut Cream Yummy Cake

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(11-20) of 22 reviews

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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!