Made this recipe for my DH's B-day. I couldn't find coconut cream so I used a can of coconut milk. Otherwise, I made it exactly as the recipe said. I wanted to make it into a round cake, so I used 3 8-inch cake pans, buttered the bottom of the pan and put parchment paper over it, and then buttered the parchment paper and the sides. Then I cooked all 3 cake pans in the oven until done. I quickly poked holes in them via chopsticks and poured the mixture of coconut milk and condensed milk over it (the coconut milk really thinned down the condensed milk, so I didn't need to heat it up to thin it). Then I waited for it to cool before flipping them over to assemble the birthday cake. I used a third of the whipped cream and mixed it with some coconut flakes to put in between the cake layers. It was a little scary flipping the cake over to layer them, but the parchment paper and butter really helped. It wasn't too hard to position either with the whipped cream in between the layers. Then I frosted the whole cake with whipped cream and dusted toasted coconut flakes all over. It sat in the fridge until dinner time when we enjoyed it. With coconut milk, it was a little wet at the bottom of the cake after sitting in the fridge, and it was a little too sweet for my taste. But overall, very pretty cake and overall very easy to make.
Was this review helpful?
0 users found this review helpful
Made this recipe for my DH's B-day. I couldn't find coconut cream so I used a can of coconut...