Eating Well: Amazing, deliciously moist coconut cake
If you like coconut, nothing is simpler and more delicious than this recipe for Coconut Cake, ironically without any coconut in it at all.
I featured this recipe once a few years ago. I had someone over the weekend ask me for it, as they wanted to make it and couldn't locate their copy.
On that note, it is so easy to prepare and the end result so decadently delicious, I thought I would share it again for those of you who might have missed it the first time.
The cake is refreshingly moist, and this one certainly fills the bill using the sweet delicious cream of the tropical fruit. The only way it would be even better is to actually add a cup of flaked coconut to the batter to intensify the coconut flavor, that is amplified when you hit one of the little 'pockets' of the coconut cream.
The key to this recipe is to be sure and use coconut cream and not coconut milk. The cream is thicker and richer and gives the cake a firmer texture, without any of the sogginess.
Finding the coconut cream proved to be another issue. After looking long and hard for it on the grocery shelves and finding none, I decided to look at one of the big, local liquor stores and fortunately they had two different brands that are used as an ingredient in Pina Coladas.
I purchased the handy squeeze bottle version of the product, and when I was ready to squeeze the cream out for the recipe, I discovered it was so thick that I had to microwave it for few seconds as advised on the bottle and it flowed perfectly.
Once the cake was done baking, I poked the holes in it right away and poured the remaining cream of coconut in the openings and a little over the top as well.
The frosting comprised of vanilla pudding and Cool Whip, couldn't have been any easier. I only used a cup and a half of milk when preparing the pudding to give it a little bit thicker consistency. I have since just frosted the cake with only Cool Whip, and that is equally as good.
I have also baked the cake substituting a Devil's Food mix for the white, and Personally I like that even better; but, whichever one you decide to try, they will both be winners.
Until next time, from my kitchen to yours, happy baking!
Coconut Cake (without the coconut)
1 white cake mix
1 cup water
½ container (7 ounces) cream of coconut
Mix the cake mix, eggs, water and cream of coconut together well, about two minutes at medium speed. Bake according to directions on box. Remove from oven and poke holes (with wooden spoon handle) in the hot cake and pour the rest of the container (7 ounces) of cream of coconut over the cake.
Frost when cool by making one package of instant vanilla pudding and mixing it with an 8 ounce tub of Cool Whip. Keep cake refrigerated.