Cream of Coconut Cake

• Vegetarian

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1 cup Flour
  • 1 cup Sugar
  • 16 oz Topping, nondairy whipped
  • 1 tsp Vanilla extract
  • 1 box White cake mix

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 1/2 cups Coconut, toasted
  • 2 tsp Coconut extract
  • 1 1/4 cups Cream of coconut

• Dairy

  • 14 oz Condensed milk, sweetened
  • 1 cup Greek yogurt or sour cream

• Desserts

  • 1 jar Maraschino cherries

• Liquids

  • 1 1/3 cup Water

Found on peartreekitchen.com

Ingredients

• 1 box white cake mix, Pillsbury Traditional White is our preferred mix, 2 boxes of Jiffy mix is second
• 1 cup flour
• 1 cup sugar
• 1 1/3 cup water
• 1 cup Greek yogurt or sour cream
• 4 egg whites
• 2 tablespoons oil
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 14 ounces sweetened condensed milk
• 1 1/4 cups cream of coconut
• 16 ounces nondairy whipped topping, thawed
• 1 1/2 cups toasted coconut
• 1 jar Maraschino cherries, drained, optional

Directions

• 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.
• Showstopper Cream of Coconut Cake
• Coconut Cream Cake is a fairly rich dessert. It’s similar to a tres 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, let alone a 9 X 13.
• 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.
• 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.
• You can also skip the cherries, I just 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.
• 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.