Monday, October 31, 2011
No Words Are Adequate To Describe This Coconut Cake!
My love of coconut continues to this day. Dan's grandmother used to make the best coconut cake I had ever eaten. They cracked the coconuts, grated it fresh and used the milk in the cake. Then, they would wrap it in tea towels and freeze it until they needed a desert for company. I was more than happy to be that company! Oh my goodness, what a heavenly treat. But, that is a very complicated recipe and we are all looking for ease in these busy times. So, I have a great recipe for coconut cake that meets that requirement. Here is the recipe.
1 boxed white cake mix (I use the mix from Aldi's - it's so good)
1 can unsweetened coconut milk, approximately 14 ounces (found in the Asian foods)
1 can sweetened condensed milk
1 bag sweetened flaked coconut
1 stick butter
approximately 2 cups confectioner's sugar
about 1/8 cup milk
I have made a couple of adjustments to this recipe. The original calls for the cake to be topped with cool whip and kept in the refrigerator which you can do. I make a simple butter cream icing and you don't have to keep it in the refrigerator. It's your choice, I just like the buttercream frosting. Now, for the cake.
Mix the white cake mix according to directions. Instead of water, substitute the amount called for with the unsweetened coconut milk saving the remainder for later. Add 1 cup of flaked coconut to the batter. Pour into a greased and floured 9 x 13 pan and bake according to the directions on the box. When the cake is done, remove it from the oven and let it cool a bit. Take a fork and poke holes all over the top of the cake. Lots of holes, the more the better.
Mix the remaining coconut milk and sweetened condensed milk together and slowly pour the mixture over the top of the cake letting it seep into the holes and over the edges of the cake.
Make the butter cream frosting:
Let 1 stick of butter come to room temperature and beat until fluffy. Add confectioner's sugar a little at a time, beating thoroughly. It will take about 2 cups to make a stiff icing. Add 1/2 tsp vanilla and drizzle in the milk a little at a time until spreading consistency. Ice cake and sprinkle coconut over the icing. (Lots of coconut : )
They say a picture is worth a thousand words and that is the case sometimes. Unfortunately, my picture of the cake isn't that good, but let me try to describe the cake to you. Moist, delicious, full of coconut flavor, sweet, delicious, flavorful, amazing, delicious. Did I say delicious? That is the best word I can come up with, but it really doesn't do the job of describing this cake! Oh My! comes closer. Heavenly. Fantastic. Delectable. Divine. Awesome. Sorry, that's the best I can do. You will just have to make this cake and try it for yourself. Then, you will understand my lack of adequate description. It keeps for several days in the pan just covered with foil. If you need to take a desert somewhere or have company coming for dinner, give this recipe a try. It is fantastic with coffee. Make it and you will agree it's a keeper, believe me! Think I'll have a piece right now. Wish you could join me, or better yet - make yourself a coconut cake from this recipe.
Things to Remember:
“The appearances of things change according to the emotions, and thus we see magic and beauty in them, while the magic and beauty are really in ourselves.” Kahlil Gibran