Coconut Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box of coconut cake or white cake mix plus ingredients to prepare
1 (7oz) package of sweetened faked coconut, divided
1(15 oz) can of cream of coconut
1 (14 oz) can of sweetened condensed milk
1 pint of heavy cream (2 cups)
2 cups of powdered sugar
8 oz cream cheese, softened
1 tsp vanilla extract
6 oz frozen fresh coconut, thawed
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Directions: |
Directions:1. Preheat oven to 350º. Spray 9x13 inch pan with cooking spray.
2. Prepare the cake according to package directions.
3. Mix in ½ of the 7oz of sweetened coconut by hand.
4. Bake per package directions until the top is golden brown and a toothpick inserted in the center comes out clean.
5. For the coconut cream filling: After removing the cake from the oven remove from the oven and use a fork or bamboo skewer to poke holes over the top of the hot cake. In a small mixing bowl, whisk together the cream of coconut and sweetened condensed milk. Slowly pour over the hot cake, spreading the mixture over the hot cake as you go. Allow the cake to cool completely. Chill overnight.
6. For the frosting: Beat together the heavy cream, powdered sugar, softened cream cheese and vanilla extract, until light and fluffy. Spread over the top of cooled cake.
7. Toss together the remaining sweetened flaked coconut with the thawed fresh coconut. Sprinkle over top of frosting.
8. Chill for 1 more day before serving. |
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Number Of
Servings: |
Number Of
Servings:12+ |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: whii
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