COCONUT CREAM CAKE
Taste of Home recipe from 2011. Very good coconut cake.
Provided by Daune (pronounced "Dawn") Browne
Categories Cakes
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Place egg whiles 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 the milk mixture.
- 3. With clean beaters, beat egg whiles 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 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.
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