Nice and coconutty! All I could find at my store was Coco Real brand cream of coconut (in the "mixers" section for pina coladas). I don't know if that's the correct ingredient, but it worked. I'd suggest not refrigerating the cake until it most of the condensed milk mixture has a chance to soak in before chilling stiffens the mixture up and slows absorbtion. I used the specified quantity of condensed milk/coconut cream and my cake was moist, not wet, and not too sweet at all. Instead of plain whipped cream, I topped mine with "Easy Whipped Cream" from this site, which is half whipping cream half sour cream. I didn't toast the coconut as some suggested because I prefer the softness of it when it is untoasted.
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