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Creamy Coconut Cake

March 12, 2011 by pictureperfectcooking

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

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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.

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Add the flour mixture and milk mixture to the butter/sugar combo alternately, beginning and ending with the flour.

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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.

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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.

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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.

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Look how creamy the inside of this cake is!!

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Posted in Cooking | 11 Comments

11 Responses

  1. on May 27, 2011 at 7:21 pm Jenn@eatcakefordinner

    I have got to make this ASAP. I love coconut and I know I would love this – it looks incredible.


    • on May 27, 2011 at 9:02 pm pictureperfectcooking

      Thanks! I hope you love it!


  2. on May 29, 2011 at 9:08 am Nicole

    Yum, this looks so good. I host a weekly link party and would love you to pop in sometime. Have a great weekend.

    http://pinchofthisthatandtheother.blogspot.com/2011/05/whisking-wednesdays-4.html


    • on May 29, 2011 at 9:29 am pictureperfectcooking

      Thanks for the invitation! I will definitely do that.


  3. on June 1, 2011 at 7:19 pm Loy

    Coming by from Ingredient Spotlight at Eat at Home. That looks so good. Coconut flavor is one of my son-inlaw’s favorite things. I think I will have to make this for him, and it is going in my Friday Finds on my blog this week.


    • on June 1, 2011 at 8:52 pm pictureperfectcooking

      Thanks for your comment & for the mention on your blog!


  4. on June 4, 2011 at 1:37 am Loy

    I did include this in my Friday Finds and Frugal Tips post and linked it up to Friday Favorites at Finding Joy in My Kitchen. I am buying coconut milk this week. Going to make points with my son-in-law when I make this. Thanks


    • on June 4, 2011 at 7:57 am pictureperfectcooking

      Thanks for including me on your Friday Finds!!


  5. on August 4, 2012 at 5:22 pm Real Houston Housewife - Brenda Farris

    This looks yummy!


    • on August 4, 2012 at 6:38 pm pictureperfectcooking

      Thanks for visiting and commenting! Please visit again.


  6. on May 3, 2013 at 7:35 pm Brenda

    i have made this cake numerous times and it is delicious. I always get rave reviews.



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