I have a love/hate relationship with coconut…I love the flavor but I hate the texture. To me, it is like chewing on candle wax, which is not very appetizing. When I found this recipe in the December/January 2011 issue of “Taste of Home” magazine, I knew I had to give it a try.
What is different about this coconut cake you ask? Well, I will tell you. Instead of using shredded coconut for the flavor, it uses coconut MILK!!! Woo hoo! The flavor without the texture!
Here is a little word to the wise…if you are shopping at Kroger in the south central Kentucky area, do not look for coconut milk in the baking aisle. I thought the logical place for it was with the sweetened condensed and evaporated milks. I mean it is coconut MILK, for goodness sake! Nope, it is in the foreign foods aisle. I learned that coconut milk is used a lot in Asian cuisine. There is a little trivia for you.
For the cake:
6 egg whites, room temperature
3/4 cup butter softened
1 1/3 cup granulated sugar
1 cup coconut milk
1/2 cup 2% milk
2 tsp vanilla extract
2 1/4 cup cake flour
2 1/2 tsp baking powder
1 tsp salt
For the syrup:
1 14oz can sweetened condensed milk
1 14oz can coconut milk (I used a 13.5 oz can and a little from the can for the cake.)
For the topping:
1 1/2 cups heavy whipping cream
3 tbsp confectioner’s sugar
1/4 tsp vanilla
Place the egg whites in a large bowl and set aside. Preheat oven to 350 degrees and spray a 13×9” baking pan with non-stick spray.
In a large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Sift together the flour, baking powder and salt.
Add the flour mixture and milk mixture to the butter/sugar combo alternately, beginning and ending with the flour.
With clean beaters, beat the egg whites until soft peaks form. Gradually fold the egg whites into the cake batter. Spread into the prepared pan and bake for 40-45 minutes.
Poke holes in the cake with a skewer about 1/2 inch apart. Combine the syrup ingredients; slowly pour over the cake, allowing the mixture to absorb into it. Let stand for 30 minutes. Cover and refrigerate for at least 2 hours.
In a large bowl, beat the cream until it begins to thicken. Add the confectioner’s sugar and vanilla. Beat until soft peaks form. Spread over the cake.
Look how creamy the inside of this cake is!!