Coconut Cream Cake Recipe

Name: Coconut Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg whites; 3/4 cup butter, softened; 1-1/3 cups sugar; 1 cup coconut milk; 1/2 cup 2% milk; 2 tsp vanilla extract; 2-1/2 tsp baking powder; 1 tsp salt; SYRUP; 1 can (14oz) coconut milk; 1 can (140z) sweetened condensed milk; TOPPING; 1-1/2 cups heavy whipping cream; 3 tbsp confectioners' sugar; 1/4 tsp vanilla extract; flaked coconut

Servings: persons

6 egg whites
3/4 cup butter, softened
1-1/3 cups sugar
1 cup coconut milk
1/2 cup 2% milk
2 tsp vanilla extract
2-1/2 tsp baking powder
1 tsp salt
SYRUP
1 can (14oz) coconut milk
1 can (140z) sweetened condensed milk
TOPPING
1-1/2 cups heavy whipping cream
3 tbsp confectioners' sugar
1/4 tsp vanilla extract
flaked coconut

1
place egg whites in a large bowl, let stand at room temperature for 30 mins
2
Meanwhile, in another large bowl, cream butter and sugar until light and fluff. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt, add to creamed mixture alternately with milk mixture
3
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13in x 9in baking pan.
4
Bake at 350 degrees for 40-45 mins or until cake springs back when lightly touched. Place pan on wire rack.
5
Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients, slowly pour over cake, allowing mix to absorb into cake. Let stand for 30 mins. Cover and refrigerate for 2 hrs
6
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle w/coconut

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 egg whites, 3/4 cup butter, softened, 1-1/3 cups sugar, 1 cup coconut milk, and more.

Yes, Coconut Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Cake

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