I'm joining the chorus of oohs and aaahs for this cake! I'm normally a from-scratch baker, but this cake looks like you slaved away all day (and tastes way more delicious than a regular box cake). I made this as a layer cake, baked in foil pans with scalloped sides, and if you only frost between the layers and the top, the cream oozing out the sides looks absolutely beautiful. I made some substitutions to make it a bit healthier: used lite coconut milk for the coconut cream, and non-fat sweetened condensed milk (it's plenty sweet). I also used unsweetened coconut from the bins at my whole foods market, toasted, in between the layers as well as the top. I did use Cool Whip because I didn't have whipping cream, which isn't bad at all, but obviously real cream would make it even better. This is a perfect cake for a dinner party or shower, and I think berries and/or tropical fruit scattered on the cake plate would also cut the sweetness and make it even more elegant.
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I'm joining the chorus of oohs and aaahs for this cake! I'm normally a from-scratch baker, but...