Cream of Coconut Cake

Today I crafted a *from scratch* version of an old *family* recipe. The recipe I started from was handwritten by my Gramma Millie but it came from Mary E. Ellsworth.

My version here is like 3 recipes in 1 since I crafted my own Stabilized Whipped Cream recipe and my own White Cake Mix (15.25 oz Box Substitute) recipe. 😋

This cake is too dense for my husband’s preference, but I really only like cake if it’s dense. And I shared a large portion with the neighbors who then requested more! 🥥🍥🤎🤍However, I’ve included an option for making the cake base a bit lighter if desired. 

TIP: For a vegan version, replace the egg whites, milk, and stabilized whip cream with vegan versions. If it were me, I’d do flax eggs, Almond Breeze almond milk, and So Delicious Dairy Free Original CocoWhip, Vegan, 9 Oz., Tub.

Cream of Coconut Cake Recipe

Ingredients

• 1 batch of White Cake Mix
• 3 egg whites (6 Tbsp from carton of liquid egg whites)
• 2 Tbsp organic cold-pressed virgin unrefined coconut oil (melted, then slightly cooled)
• 1 1/3 cups nonfat milk
• 4 oz angel flake sweetened coconut (divided)
• 13.5 oz can coconut cream
• 1 batch of Stabilized Whipped Cream

Directions

1. Preheat oven to 350° F.
2. Whisk up a batch of White Cake Mix. Choose from the standard recipe or the less dense version based upon your preference.
3. Add White Cake Mix to a large mixing bowl and, while beating on low, slowly add 3 egg whites (6 Tbsp from carton of liquid egg whites), 2 Tbsp melted then slightly cooled organic cold-pressed virgin unrefined coconut oil, and 1 1/3 cups nonfat milk.
4. While still beating on low, slowly sprinkle in 2 oz angel flake sweetened coconut.
5. Increase to medium speed and beat until well-combined.
6. Pour batter into a 9” x13” baking dish.
7. Bake 30 mins on middle rack.
8. When baking is complete, check doneness with a toothpick in center of cake – it should come out mostly dry and clean.
9. Remove from oven and poke holes in top of cake. I like to do 9 rows of 10 fork pokes per row to cover the top of the cake. See bottom, right pic above.
10. Pour 13.5 oz can coconut cream over cake and – using a rubber spatula – gently spread over the cake so that as much goes into holes as possible. I like to use a shaker cup to re-emulsify the coconut cream since it typically has separated in the can – it makes it super easy to pour in a controlled manner over the cake this way, too.
11. Allow cake to fully cool for 2 hrs. 
12. After 90 mins of cake cooling, whip up a batch of Stabilized Whipped Cream (just the standard recipe)
13. Gently fold in remaining 2 oz angel flake sweetened coconut to the Stabilized Whipped Cream.
14. Using a rubber spatula, *frost* completely cooled cake with coconut stabilized whipped cream.
15. Refrigerate frosted cake for at least 4 hrs (preferably overnight) before serving.

NUTRITION FACTS
Servings	16
Amount Per Serving	4.5 oz (127g)
Calories	370
		% Daily Value*
Total Fat	24g	31%
Saturated Fat	19g	95%
Trans Fat	0g
Monounsaturated Fat	3g
Polyunsaturated Fat	1g
Cholesterol	45mg	15%
Sodium	280mg	12%
Total Carbohydrate	37g	13%
Dietary Fiber	1g	4%
Total Sugars	23g
Added Sugars	23g
Protein	4g
Vitamin D	2mcg	10%
Calcium	100mg	8%
Iron	1mg	6%
Potassium	200mg	4%
Vitamin A	120mcg	13%
Vitamin C	0mg	0%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg