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Joni Godbout
Joni Godbout • 2 years ago

Coconut cake with cream of coconut. This is a refrigerator cake, so make sure you have room! I did a sheet cake vs round. And, it is definitely better the 2nd day vs last night. I believe there is an error in the recipe, as it calls for 3 full eggs vs 3 egg whites (if you put in the 3 full eggs your cake will turn yellow vs white). I did the 3 egg whites and it turned out fine. Then, I made the icing and hated it! I threw it out and used a cream cheese icing using a basic recipe, but substituted the left over unsweeted coconut milk (coconut milk will whip up just like heavy cream) for the heavy whipping cream. Recipe is as follows: 1 (8 ounce) package cream cheese, softened 1/2 cup unsalted butter, softened 4 cups confectioners' sugar 2, 3 or 4 tablespoons unsweetened coconut milk (use this to thicken or thin the confectionery sugar) 1 teaspoon vanilla extract 1 cup sweetened shredded coconut inside of the icing 1 cup sweetened shredded coconut scattered around the top (this would be a great Easter cake in that you could color the topped coconut)