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Coconut Cream Yummy Cake

 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


  • 6 egg whites
  • 3/4 cup butter, softened
  • 1-1/3 cups sugar
  • 1 cup coconut milk
  • 1/2 cup 2% milk
  • 2 teaspoons McCormick® 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
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Flaked coconut


  • 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

2 of 2

Coconut Cream Yummy Cake (continued)

Directions (continued)

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