Lazy Girl’s Coconut Cake
This time of the year there is a lot of dessert making for parties, family dinners, birthdays, holidays etc. Lot of dessert making also brings in a lot of pressure. In such celebratory yet stressful times recipes like these are god-sent! Coconut cake is a popular flavor among many and this recipe will make you look like a star without putting in too much effort.
You will still have to make the sponge but that would probably be the most demanding part of this recipe. I used heavy cream and whipped it with vanilla and sugar but it can totally be replaced with cool whip. This recipe is a hybrid of a tres leches cake and a coconut cake and tastes divine. Its moist and so flavorful. Just in time for holidays – give this recipe a go…I am sure you will love it.
Serving an 8″ cake
1 cup all purpose flour
3 eggs, separated
3/4 cup sugar
1 tsp baking powder
2 tbsp butter, melted
1/2 tsp almond extract (optional)
2/3 cup sweetened condensed milk
2/3 cup evaporated milk
2/3 cup coconut milk
1 cup shredded coconut
2 cups heavy cream
4 tbsp powdered sugar
dash of vanilla extract
- In a bowl mix together flour and baking powder. Keep aside.
- Prepare two 8 inches round cake pans but buttering or oiling them lightly and dusting with flour. Line the base with parchment paper. Keep aside.
- Preheat the oven at 350 F.
- Add egg yolks and sugar in a stand mixer and whisk on medium speed till the mixture becomes frothy and pale.
- Add melted butter and almond extract and continue to whisk for a couple more minutes.
- In a separate bowl add egg whites and whisk to form soft soft peaks.
- Add the flout to the egg yolk mixture and fold gently till all the flour is incorporated.
- Gently fold in the egg whites without deflating the mixture too much.
- Divide the batter equally into the prepared pans and bake in the preheated oven to 20 to 25 minutes or till a skewer comes out clean upon inserting in the center.
- Remove the cakes from the oven and let cool in the pan for a few minutes and then demould and cool completely on a wire rack. Poke a few holes in the cakes using a skewer.
- While the cakes cool prepare the heavy cream by whipping it along with the powdered sugar and a dash of vanilla to form soft peaks.
- In a mixing bowl add condensed milk, evaporated milk and coconut milk. Whisk together to form a homogeneous mixture.
- Once the cakes are cooled completely place the 1st round onto the serving plate or cake pedestal.
- Slowly pour half of the milk mixture on the cake – ladle by ladle.
- Leave the cake for about 15 to 20 minutes to absorb the liquid.
- Once the liquid is all absorbed put a few dollops of the whipped cream and spread it onto the cake. Sprinkle some shredded coconut and top with the second layer of cake.
- Pour the rest of the milk mixture onto the top layer slowly – ladle by ladle and wait till the cake absorbs the liquid completely.
- Cover the cake with whipped cream completely and then cover it with shredded coconut.
- Decorate with some cherries. Serve.