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Coconut Cream Yummy Cake Recipe
Coconut Cream Yummy Cake Recipe photo by Taste of Home

Coconut Cream Yummy Cake Recipe

Read Reviews (22)
4.5 22
Publisher Photo
"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
TOTAL TIME: Prep: 30 min. Bake: 40 min. + chilling
MAKES: 15 servings

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

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.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. 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.
  3. 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.
  4. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack.
  5. 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.
  6. 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.
Originally published as Coconut Cream Yummy Cake in Taste of Home December/January 2011, p99

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.

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

Reviews for Coconut Cream Yummy Cake(22)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 28, 2012

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"

MY REVIEW
Reviewed Apr. 29, 2012

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.

MY REVIEW
Reviewed Apr. 7, 2012

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!!!!

MY REVIEW
Reviewed Apr. 4, 2012

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!

MY REVIEW
Reviewed Feb. 22, 2012

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

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