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1
Prepare a yellow butter cake straight from the box as directed and add 1 tbsp of vanilla.
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Bake in a 9 x 12 pan sprayed with nonstick spray.
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While the cake is baking, pour all cans of milk (condensed, evaporated and coconut) into a pot on low-medium heat stirring frequently to avoid the milk from burning to the bottom of the pot.
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It should be a bit thicker consistency than whole milk.
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Not too much though.
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If its too thick add some regular whole milk.
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Too thin add some more condensed milk.
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The flavor of the mixture should be that of a caramel taste.
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This should stay on the stove until the cake is out of the oven (approx 30-40 min).
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Once the cake comes out, let it cool and turn the heat off of the milk.
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While still warm, poke holes with a toothpick all over the cake.
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This will allow the milk mixture to seep into the cake as you pour it on.
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Pour the mixture on slowly, allowing the mixture to soak into the cake as much as possible.
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I pour on about a cup at a time until the whole mixture is in the pan along with the cake.
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If it doesn't seem to fit, save the remaining mixture in the fridge.
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Once the mixture is in, place the cake into the fridge.
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This should be served cold-not frozen.
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NOW here is the tricky part.
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To make the meringue icing you must be very careful or else it will flop on you.
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Take the egg white into a bowl and with a hand held blender whip them for at least 3-5 minutes.
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They must be whipped at very high speed.
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Then, VERY SLOWLY, start adding in the sugar at about 3 tbsp at a time continuously whipping with the hand held.
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The sugar will slowly stiffen up the egg whites.
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Keep adding sugar to the mixture until you are able to make stiff little mountains with the egg whites when you pull the blender out.
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The longer you whip it, the better the odds are that they will remain fluffy and thick.
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Otherwise, they will seem to melt away after spreading it on the cake.
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Just spread the meringue all over the top of the cake.
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Cut pieces in squares and place on plate.
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Pour a small amount of the milk mixture on the plate around the base of the cake slice.
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Serve just as is or garnish with slices of strawberries or mangoes.
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You can also sprinkle shredded dry coconut on the top of the cake.
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Storage: keep covered and refrigerated.
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Great with a cup of cappuccino.
