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

Ingredients

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

1. In a bowl mix together flour and baking powder. Keep aside.
2. 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.
3. Preheat the oven at 350 F.
4. Add egg yolks and sugar in a stand mixer and whisk on medium speed till the mixture becomes frothy and pale.
5. Add melted butter and almond extract and continue to whisk for a couple more minutes.
6. In a separate bowl add egg whites and whisk to form soft soft peaks.
7. Add the flout to the egg yolk mixture and fold gently till all the flour is incorporated.
8. Gently fold in the egg whites without deflating the mixture too much.
9. 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.
10. 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.
11. 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.
12. In a mixing bowl add condensed milk, evaporated milk and coconut milk. Whisk together to form a homogeneous mixture.
13. Once the cakes are cooled completely place the 1st round onto the serving plate or cake pedestal.
14. Slowly pour half of the milk mixture on the cake - ladle by ladle.
15. Leave the cake for about 15 to 20 minutes to absorb the liquid.
16. 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.
17. Pour the rest of the milk mixture onto the top layer slowly - ladle by ladle and wait till the cake absorbs the liquid completely.
18. Cover the cake with whipped cream completely and then cover it with shredded coconut.
19. Decorate with some cherries. Serve.