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Buttertart - Coconut Cake Question

In message http://chowhound.chow.com/topics/4651..., you stated:
And my sister-in-law made the coconut cake with condensed milk and Coco Lopez some kind soul posted on here earlier this year, yum yum is the only possible response to it.
) By buttertart on Dec 2, 2009 02:18 PM

Would you mind posting the recipe for the cake or giving a link where it can be found, please.

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  1. Maybe she was referring to this one I have posted about?

    Coconut Cake Layers
    Adapted From Perfect Cakes by Nick Malgieri

    1 ¾ cups bleached all-purpose flour (spoon into dry measure cup and level)
    1 ½ teaspoons baking powder
    ¼ teaspoon salt
    12 tablespoons (1 ½ sticks) of unsalted butter, softened
    1 1/3 cup sugar
    1 teaspoon vanilla extract
    1 teaspoon finely grated lemon zest
    2 eggs at room temperature
    2 egg yolks
    ½ cup Thai coconut milk
    1 cup (about ½ a 7 ounce bag) sweetened shredded coconut, finely chopped

    2 8” cake pans, buttered, floured, and with parchment on the bottom (the Wilton release works well here – that was all I used)

    1. Set rack in the middle of the oven and heat to 350.
    2. Stir together the flour, baking powder, and salt in a medium bowl
    3. Place butter and sugar in the bowl of a mixer and beat on medium speed for about 5 minutes or until soft and light. Beat in the vanilla and lemon zest, then beat in the eggs an yolks one at a time, beating well after each addition.
    4. Reduce the speed to low and add one third of the flour mixture, and then half of the coconut milk. Scrape down the bowl and repeat with another third of the flour, the rest of the coconut milk, and the final third of the flour. Scrape down the bowl and beater again.
    5. Use a rubber spatula to give the batter a final mixing, and then mix in the chopped coconut. Spoon the batter into the prepared pans.
    6. Bake the layers for 30-35 minutes until they are well-risen and a toothpick inserted in the middle comes out clean. Cool the cakes in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.
    Storage: If you are going to use the layers the day you bake them, wrap in plastic and keep keep at room temperature. Double wrap and freeze for longer storage.
    Coconut Pecan Layers
    Add ¾ cup (about 3 ounces) of chopped pecans along with the coconut

    1. Hi there wtg2retire, just saw this, sorry! I couldn't find reference to a coconut cake on that thread (lots of swell cookies, though), and I've never made a coconut cake ever as far as I can recall (himself is not a coconut fancier). Might this be another poster's? Try Googling the phrase in quotation marks? Always at your service, sorry not to be this time.
      I'm sure roxlet's cake below is transcendent in any case.

      1. Could this be it? I've made this cake several times. It is delicious and fits your description.
        I found it on the allrecipes.com website.

        Coconut Poke Cake
        1 (18.25 ounce) package white cake mix
        1 (14 ounce) can cream of coconut
        1 (14 ounce) can sweetened condensed milk
        1 (16 ounce) package frozen whipped topping, thawed
        1 (8 ounce) package flaked coconut
        Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
        Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

        1 Reply
        1. re: laytonj1

          This sounds like a coconutty tres-leche cake! I will have to try this. I love coconut, and I loves loves loves me a tres-leche cake:) Together, this would be heaven.


        2. Criminy! It was me! Sorry sorry, was thinking about wrong SIL...yes, that's it, laytonj1. Thanks!

          1. Thank you, laytonj for the recipe and buttertart for the verification. I also want to thank roxlet. I want to try both of these recipes. Love, love, love coconut.

            1. I have been making coconut cakes for my husband's birthday for 20+ years. The one I posted is the best I've found. Personally, I do not care for cakes made from cake mixes since I find they taste kind of fake and chemically to me.

              2 Replies
              1. re: roxlet

                That Nick Maglieri recipe looks really good. I love the idea of using of coconut milk. What kind of frosting do you use with it?

                I've played around with Italian cream cakes--love the combination of nuts and coconut. Or, maybe I just love cream cheese frosting w/ nuts. Like this cake recipe, though not the frosting (I think it's funny that it's written under Italian desserts when it's not, like seeing French fries under French food. It's a southern dessert which is why the poster of the recipe found it in Texas but was puzzled).


                1. re: chowser

                  I use the flour frosting made with coconut milk instead of milk. Here's a photo of one I made for a big party that was a double recipe of cake cooked in three nine inch pans and one and a half times the frosting recipe. I used the large flake coconut on the outside and mixed some sweetened coconut with the frosting I used for the filling. I also melted some dark chocolate and spread it on the layers before filling. Sort of a mounds vibe. Hmmm I'm writing from my iPad and just discovered I can't add a photo. Will do it later!

              2. Here is the photo of the coconut cake mentioned above.

                2 Replies
                  1. re: roxlet

                    That looks scrumptious (and I rarely use that word but it applies). Do you heat up coconut milk with the flour for the frosting? It thickens up fine? That sounds great.