Coconut Cream Yummy Cake

PREP:  30 Minutes  BAKE:  40 Minutes  CHILLING:  2 Hours

Ingredients:

6 Egg Whites

3/4 cup Butter (softened)

1-1/3 cups Sugar

1 cup Vanilla Coconut Milk

1/2 cup 2% Milk

2-1/4 teaspoons Vanilla Extract

2-1/4 cups Cake Flour

2-1/2 teaspoons Baking Powder

1 teaspoon Salt

1 can Coconut Milk (13.66 ounces)

1 can Sweetened Condensed Milk (14 ounces)

1-1/2 cups Heavy Whipping Cream

3 tablespoons Confectioners' Sugar 

Flaked Coconut

Substitutions:

Original Coconut Milk (to replace Vanilla Coconut Milk)

Other Items Needed:

3 Large Bowls

Hand Mixer

Cooking Spray

13-in. x 9-in Baking Pan

Wire Rack (optional)

Skewer (optional)

Lets Get to Baking!

• Place the Egg Whites in a Large Bowl.
• Let stand at room temperature for 30 minutes.
• PREHEAT oven to 350 degrees.
• Meanwhile, in another Large Bowl, CREAM the Butter & Sugar until light & fluffy.

 

• COMBINE the Vanilla Coconut Milk, Milk & 2 teaspoons of Vanilla Extract.

 

• COMBINE the Flour, Baking Powder & Salt.

 

• ADD to Creamed Mixture alternately with Milk Mixture.

 

• With clean beaters, BEAT Egg Whites on medium speed until soft peaks form.

 

• Gradually FOLD into Batter.
• SPREAD into a greased 13-in. x 9-in. baking pan.

 

• BAKE at 350 degrees for 40-45 minutes or until the Cake springs back when lightly touched.

 

• PLACE the pan on a wire rack.
• POKE holes in cake with a skewer, about 1/2 inch apart.
• COMBINE the can of Coconut Milk & Sweetened Condensed Milk.

 

• Slowly POUR over the Cake, allowing the Mixture to absorb into CAKE.

 

• Let STAND for 30 minutes.
• COVER & REFRIGERATE for 2 hours.
• In a large bowl, BEAT the Whipping Cream until it begins to thicken.
• ADD the Confectioners' Sugar & 1/4 teaspoon of Vanilla Extract.
• BEAT until soft peaks form.
• SPREAD over the Cake.
• SPRINKLE with Flaked Coconut.

 

 

Now... Indulge!

 

 

* If it looks "soupy", do not worry, it will thicken up!

 

 

Makes 15 Servings

 

 

dévorer!