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Cream of Coconut Cake

Course Cakes, Desserts

Ingredients

  • 1 box white cake mix Pillsbury Traditional White is our preferred mix, 2 boxes of Jiffy mix is second
  • 1/3 cup all-purpose flour
  • 1 cup sugar
  • 1 1/3 cup water
  • 1 cup Greek yogurt or sour cream
  • 4 egg whites
  • 2 tbs oil
  • 2 tsp coconut extract
  • 14 oz sweetened condensed mIlk
  • 1 1/4 cups cream of coconut
  • 16 oz whipped topping thawed
  • 1 1/2 cups coconut toasted
  • 1 jar maraschino cherries drained, optional

Instructions

  • Preheat oven to 325 degree F. Spray 9 X 13 baking pan with baking spray. Set aside.
  • Place cake mix, four, and sugar into bowl of stand mixer. Mix just until combined. Add water, yogurt, egg whites, oil and extracts. Mix on low speed until combined.
  • Turn mixer to medium speed and mix for 2 minutes. Pour into prepared pan and place in preheated 325 degree F oven.
  • Set time for 45 minutes. If you begin to smell the cake before the time goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done and it needs to be removed from the oven.
  • While waiting for cake to bake, mix together sweetened condensed milk and cream of coconut in a small bowl and set aside.
  • Once the time goes off, and you have not removed the cake already because it was done, check the cake for doneness by using the toothpick method.
  • If the cake is not done after 35 minutes, continue cooking the cake and checking for doneness every 5 to 10 minutes, depending on how wet the toothpick was when testing the cake.
  • Once done, remove from oven. Poke holes evenly over the cake using a fork, skewer or chopstick.
  • Slowly drizzle milk and cream of coconut mixture over cake, adding more as it is absorbed into the warm cake.
  • Once all of the liquid is added to the cake, place in refrigerator until completely cooled.
  • Once cake is cooled, cover with whipped topping, toasted coconut, and cherries.
  • Store leftovers in refrigerator.

Notes

Cream of Coconut Cake

I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.
Coconut Cream Cake is a fairly rich dessert.  It’s similar to a ttres-leche cake, except it uses cream of coconut as one of the components.  This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.
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You can use fat free sweetened condensed milk and light cream of coconut to reduce some of the calories in this.  I don’t because it is dessert and if I were worried about calories I would probably be skipping dessert anyway.
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This can also be made using a plain white cake made as directed on the box, just remember it will produce a much thinner and airier cake, so reduce the liquid you pour over the hot cake by about half, otherwise your cake will be swimming.  There is also a good chance you will be eating it out of a bowl with a spoon.  It will taste good, but won’t be good for presentation.
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You can also skip the cherries, I just use lots of them because they are the favorite part for the DH.  I pick them off of my piece and put them on his plate.
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For some holiday flair you could use a combination of red and green cherries.  Just be sure to drain your cherries well, on paper towels, prior to placing on the cake.