The base of this supremely moist cake is a store-bought cake mix. Liven it up with creamy coconut filling and a subtle rum syrup. Top your cake with mounds of decadent meringue and more shredded coconut. It takes a little more time, but it is worth the wait! Smart Recipes, South American Recipes, Dairy,Eggs,Nuts Recipes, Recipes Dairy,Eggs,Nuts South American Toasted Coconut Cream Cake Toasted Coconut Cream Cake Recipe | PT4H Serves 8 Ingredients: 1 Box White Cake Mix 3 Large Eggs 1 Cup Water 0.25 Cup Vegetable Oil 0.5 Teaspoon Ground Cinnamon 5 Large Egg Yolks 0.5 Cup Sugar 4 Tablespoons Cornstarch 1 Can Coconut Cream 1.33 Cups Milk 1 Teaspoon Vanilla 1.5 Cup Shredded Sweetened Coconut 0.125 Teaspoon Salt 2 Cups Heavy Whipping Cream 0.75 Cup Sugar 0.75 Cup Water 2 Tablespoons Light Rum 5 Large Egg Whites 1.5 Cups Sugar 0.5 Cup Water 0.5 Teaspoon Cream Of Tartar 1 Tablespoon Corn Syrup Preheat the oven to 350 degrees. In a stand mixer, add cake mix, eggs, water and oil and mix until combined. Line the bottom of a 9 X 13- inch cake pan with wax paper and coat with cooking spray. Pour cake batter in the pan and smooth with a spatula. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Allow cake to cool. In a medium saucepan over low heat, add coconut cream, milk and salt and bring to a simmer. In a large bowl, whisk 5 egg yolks, cornstarch and 1/2 cup sugar until smooth. When milk mixture starts to simmer, remove from heat. Pour 1 cup of hot milk into egg mixture and quickly whisk it together. Pour the remaining egg mixture into milk mixture and return to medium heat. Stir constantly until mixture starts to boil, about 10 minutes. Remove from heat and allow to cool. Stir in vanilla and 1 cup coconut until blended. Cover the surface of the filling with a sheet of plastic wrap. Refrigerate for 1 hour. In a stand mixer on high speed, whip heavy cream until soft peaks form. Whisk 1 cup whipped cream into chilled filling and then fold in remaining whipped cream. Cover and refrigerate. In a small saucepan over medium-high heat, add 1 1/2 cup of sugar, 1/3 cup water and corn syrup and bring to a boil. Meanwhile in a stand mixer with a whisk, add 5 egg whites and cream of tartar. Bring sugar mixture to 240 degrees, about 3 minutes. Turn on mixer and start beating the egg whites. When sugar mixture reaches 248 degrees in about 4 minutes, Remove from the heat. When egg whites form stiff peaks, slowly add sugar mixture down the side of the mixing bowl. Continue to beat until meringue cools, about 5 minutes. Fold in 1 Teaspoon vanilla and rum. Remove the cake from pan and slice horizontally into 2 layers. Spread half of filling in the bottom of the pan and top with 1 cake layer. Brush 1/2 of the syrup over the cake and sprinkle with 1/2 teaspoon of cinnamon. Preheat broiler. Spread the remaining filling evenly over the cake and cover with second cake layer. Brush remaining syrup over cake and sprinkle with remaining cinnamon. Swirl the meringue evenly over the cake and place under broiler until meringue tips are lightly browned, about 1 minute. Sprinkle toasted coconut over cake and chill at least 1 hour, or overnight.

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