Name: Coconut Cream Yummy Cake
Yield: 4 servings
Ingredients: 6 large egg whites; 3/4 cup butter, softened; 1-1/3 cups sugar; 1 cup coconut milk; 1/2 cup 2% milk; 2 teaspoons vanilla extract; 2-1/4 cups cake flour; 2-1/2 teaspoons baking powder; 1 teaspoon salt; 1 can (13.66 ounces) coconut milk; 1 can (14 ounces) sweetened condensed milk; 1-1/2 cups heavy whipping cream; 3 tablespoons confectioners' sugar; 1/4 teaspoon vanilla extract; Sweetened shredded coconut

Servings: 4 persons

6 large egg whites
3/4 cup butter, softened
1-1/3 cups sugar
1 cup coconut milk
1/2 cup 2% milk
2 teaspoons vanilla extract
2-1/4 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 can (13.66 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk
1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
Sweetened shredded coconut

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2
Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. 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 13-in. x 9-in. baking pan.
4
Bake at 350u00b0 for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack.
5
Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours.
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 with coconut.

No nutritional information available.

No additional tips available.

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

Coconut Cream Yummy Cake

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