Saturday, April 3, 2010
This is such an easy cake, I'm almost embarrassed to share the recipe! But it is sooooo good. Especially served cold. Moist and light and almost irresistible.
Make one white cake mix according to the directions in an 11 by 14 pan.
(Be sure to use the egg whites only recipe... not the one for whole eggs that is usually an "option" on white cake mixes. Egg whites is worth the trouble, makes it much lighter.)
When cake is cooled but still warm to the touch, poke it with a big fork or chopsticks all over (but not all the way through to the bottom), the pour an entire can (14 oz.) of Creme of Coconut over it, slowly, letting it soak into warm cake.
(Coco Lopez is a good brand and you find it in "mixers" section of the grocery soft drink aisle near the margarita and bloody mary mixes. Comes in a blue can. It is sometimes a bit hard to spot -- thus the hints!)
(Warning: many versions of this recipe called for a can of sweetened condensed milk over the cake as well. I must ask, "Why?" It is plenty sweet enough and Eagle Brand only masks the pure coconut taste. Less, in this case, is definitely MORE.)
Cover with plastic or foil and refrigerate until cold. (Overnight is best if you have time.) Just before serving, "ice" with either Cool Whip or homemade sweetened whipping cream. Sprinkle with flaked coconut. If you can find fresh grated frozen coconut in your grocery aisle, this adds a wonderful moist touch. But it will work just fine with sweetened or unsweetened regularly packaged coconut.
And that's it. But wait until you taste it.... people will be licking their plates and coming back for more!