You are here

Cream Of Coconut Cake

RosalieServing's picture
The best tasting cake with the least amount of effort, a recipe from Rosalie Serving Country Cookbook. Your taste buds are going to be jumping from the start to the end of this demonstration video.
Ingredients
For the batter
  White cake mix 18 1⁄4 Ounce (Duncan Hines)
  Water 1 1⁄3 Cup (21.33 tbs)
  Mild olive oil 1⁄4 Cup (4 tbs)
  Eggs 3 Large
  Coconut extract 1 Teaspoon
For the mixture
  Coconut cream 15 Ounce (Lopez)
  Condensed milk 14 Ounce (eagle)
For the topping
  Cool whip 16 Ounce (or 3 cups whipped cream)
  Shredded coconut 1 Cup (16 tbs)
Directions

GETTING READY
1. Grease a baking pan and dust it with flour.
2. Preheat the oven to 350 degree F.

MAKING
3. In a large mixing bowl empty the cake mix add water, olive oil, eggs, coconut extract, whisk well to get a smooth batter.
4. Pour the batter into the prepared baking dish.
5. Bake in a preheated oven for 30 minutes.
6. In a bowl mix cream of coconut and the condensed milk and keep it aside.
7. Remove the cake from the oven and gently using the fork make holes in them.
8. Pour the entire mixture of the cream of coconut over the cake.
9. Keep the cake aside for 20 minutes or more so that all the mixture is observed in the cake.

FINALIZING
10. Evenly spread the whipping cream on top of the cake garnish it with grated coconut.

SERVING
11. Serve after a hearty Italian meal.

TIPS
For a white cake you can only use the egg white

NOTES
It is better to whip the mixture with hand because it allows all the ingredients to stay intact and it makes the baking extra light.

Things You Will Need
baking dish

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Baked
Dish: 
Cake
Ingredient: 
Coconut
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
14

Rate It

Your rating: None
4.1625
Average: 4.2 (4 votes)