Side Pannel
Cream of Coconut Cake
Cream of Coconut Cake
- Recipe Submitted by maryjosh on 12/22/2016
Ingredients List
- 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.
Mix together sweetened condensed milk and cream of coconut in a small bowl and set aside.
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.
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.
4. When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes and cherries.
5. Refrigerate at least 8 hours before serving.
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.
Mix together sweetened condensed milk and cream of coconut in a small bowl and set aside.
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.
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.
4. When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes and cherries.
5. Refrigerate at least 8 hours before serving.
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