gangsta puffin
08-04-2007, 05:57 PM
background: my mom's always made this coconut cake with yellow cake mix in a sheet pan, soaked with warm coconut milk (plain milk heated with shredded coconut milk, not actual coconut milk) and frosted with coolwhip mixed with more shredded coconut. basic and easy and yummy. we were talking about coconut at work and this one lady loves it and i told her about the cake, and someone chimed in that i should make it for her birthday monday. so i made a test cake and started playing around. Here's what i came up with- mmmmm
1 box of pineapple cake mix (it's made by one of the major brands, pilsbury or whatev)
1 1/2 c. milk
1 c. shredded coconut
2/3 c. sugar
1 pt. heavy cream
1 Tbs. coconut extract (to taste)
1 Tbs. powdered sugar (to taste)
crushed pineapple
-make the cake as directed in box. can be done in casserole pan or round cake pans. cool cake for about 15 mins., doesn't have to be totally cool.
-mix milk, 1/2 c. shredded coconut and sugar (or splenda) and simmer for a minute. poke holes into the cake, and pour the milk over the cake to soak in.
-let cake cool TOTALLY, for as long as you can.
-make fresh whipped cream with the heavy cream. after it starts to whip up add the powdered sugar and coconut extract. fold in the remaining shredded coconut and frost the cake.
-top with well drained crushed pineapple, preferably soon before serving. the acidity can break down the whipped cream.
...my next trick will be to reduce the warm milk mix and replace it with rum.
i love me some cool whip but home made whipped cream definitely makes this more, well, home made.
1 box of pineapple cake mix (it's made by one of the major brands, pilsbury or whatev)
1 1/2 c. milk
1 c. shredded coconut
2/3 c. sugar
1 pt. heavy cream
1 Tbs. coconut extract (to taste)
1 Tbs. powdered sugar (to taste)
crushed pineapple
-make the cake as directed in box. can be done in casserole pan or round cake pans. cool cake for about 15 mins., doesn't have to be totally cool.
-mix milk, 1/2 c. shredded coconut and sugar (or splenda) and simmer for a minute. poke holes into the cake, and pour the milk over the cake to soak in.
-let cake cool TOTALLY, for as long as you can.
-make fresh whipped cream with the heavy cream. after it starts to whip up add the powdered sugar and coconut extract. fold in the remaining shredded coconut and frost the cake.
-top with well drained crushed pineapple, preferably soon before serving. the acidity can break down the whipped cream.
...my next trick will be to reduce the warm milk mix and replace it with rum.
i love me some cool whip but home made whipped cream definitely makes this more, well, home made.