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Coconut Cakes Can Be Easy and Delicious

Martha White®Nashville, TN – A beautiful coconut cake usually signifies a special holiday or event, but this recipe is quick and easy enough for a weekday supper.

“Cream of Coconut Cake is not meant to replace your grandmother’s cherished coconut cake recipe,” said the Martha White® baking expert Linda Carman. However, by using self-rising flour, and some frozen and canned ingredients, it is simple and delicious.

Cream of Coconut Cake
Cream of Coconut Cake

This one bowl cake is made by simply putting all the ingredients, including frozen coconut, in a bowl and mixing. After baking, pour cream of coconut over the cake, cool and spread with whipped topping and more coconut. Quick and easy Cream of Coconut Cake is sure to become one of your most requested recipes.

Cream of Coconut Cake

Crisco® Original No-Stick Cooking Spray
2 1/2 cups Martha White® Self-Rising Flour
1 1/2 cups sugar
3/4 cup Crisco All-Vegetable Shortening
1 cup milk
1 1/2 teaspoons vanilla extract
5 egg whites
2 1/2 cups fresh frozen coconut, thawed (9 ounces)
1 (8 1/2 oz.) can cream of coconut, shaken
1 (12 oz.) container frozen whipped topping

Directions

1. Heat oven to 350°F. Coat 13x9x2-inch baking pan with no-stick cooking spray. Beat flour, sugar, shortening, milk, vanilla, egg whites and 1 cup coconut in large bowl with electric mixer at low speed for 2 minutes, scraping sides of bowl. Beat at medium high speed 2 minutes. Pour batter into prepared pan.

2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.

3. Punch holes in cake with toothpick. Pour cream of coconut evenly over cake. Cool completely. Spread whipped topping over cake. Sprinkle with remaining coconut. Cover and chill 3 hours before serving.

Makes 12 to 15 servings


Crisco is a trademark of The J.M. Smucker Company.

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