I have made this cake before and this is what you do: Bake in two 9" cake pans. While cakes bake, toast coconut in a skillet for a couple of minutes, till light brown. Make fresh whipped cream, add coconut flavoring. Warm coconut cream (NOT cream of coconut) and scm in microwave, just until blended. Allow cake layers to cool,remove from pans. Frost bottom layer with half the whipped cream and toasted coconut. Cover with top layer and carefully poke holes through both layers using the narrow end of a chop stick. Slowly spoon (or pour) the warm cream mixture into the holes and over the top layer. Be sure to do this very slowly, it will soak into both layers. Top with the remaining whipped cream, toasted coconut and fresh sliced strawberries. Garnish with berries around the edges of the plate. This is a great recipe, it's just the assembly and using coconut cream vs cream of coconut that needs tweaking.
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I have made this cake before and this is what you do: Bake in two 9" cake pans. While cakes...