An easy and delicious coconut cream cake
- Carbohydrate 62.403945 g
- Cholesterol 179.1 mg
- Fat 122.227625069443 g
- Fiber 6.31124975681305 g
- Protein 16.619625 g
- Saturated Fat 52.4399250051145 g
- Serving Size 1 1 - 9x13 inch pan (853g)
- Sodium 622.642500008014 mg
- Sugar 56.092695243187 g
- Trans Fat 3.24780250084512 g
- Calories 1385 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Allowing the baked crumb to cool just enough to handle structural pressure while remaining warm ensures optimal liquid absorption during the soaking phase. Poking holes into a completely cooled sponge results in pooling rather than saturation, because starches set firmly as temperature drops and resist liquid penetration. Using chopsticks or a thick skewer rather than a thin toothpick creates channels wide enough for the dense mixture of sweetened condensed milk and coconut cream to travel deep into the crumb matrix. Fat distribution relies heavily on the heavy whipping cream topping, which must achieve stiff peaks at four degrees Celsius to maintain stability against the rich dairy soak below. Over-whipping the cream causes milk fat to separate and curdle, turning the final layer grainy instead of smooth. Chilling the assembled dessert for a minimum of four hours allows the starches to fully hydrate and bind the liquids, transforming a standard box mix foundation into a dense, pudding-like consistency. Toasting the flaked coconut garnish in a dry skillet over medium heat for three minutes releases essential aromatic oils that contrast sharply with the cold, moist interior. Pair this rich dessert with black coffee or unsweetened iced tea to cut through the high sugar and fat content.
