Friday, August 29, 2008
Southern Coconut Cream Cake -- Part 1
This is part 1 of 2. This is the surface of the cake after the sauce, but before the topping and coconut goes on. Tomorrow's picture will be the finished cake.
Here's the recipe so far:
1) bake a white / yellow / butter cake in a 9x11 pan (I like the Trader Joe's vanilla cake (2 boxes)) according to the directions on the box.
2) AS SOON AS IT COMES OUT OF THE OVEN ... Using a blunt spoon handle, poke lots of holes in the top of the cake.
3) Mix together a can of sweetened, condensed milk (Eagle Brand or similar) with an equal amount of cream of coconut (the stuff used to make Pina Coladas, *not* coconut milk) and pour the mixture over the top of the holey, hot cake.
4) Let cool to room temp, then cover very loosely and let cool and rest overnight.
See tomorrow's post for the rest.
Posted by Paul Franson