Tuesday, April 3, 2012

Casey's Coconut Cake/ homemade condensed milk


Over spring break, Megan had a friend from Texas come visit to go on College tours in Colorado.   They have a tradition of breaking a coconut and making a cake with it.  I found this recipe and it was a big hit- alot like tres leches cake... of course we used freshly grated coconut!

 Ingredients:
1 white cake prepared- use egg whites only
1 13 oz can coconut milk
1 can sweetened condensed milk- see recipe below or use ff
1 cup milk- I left this out so  and was glad I did-
1 bag of shredded coconut
butter
Whipped Topping
fruit toppings
Instructions:
1.  Prepare your white cake
2.  While it is baking, mix the 3 milks together and set aside
3.  When the cake comes out of the oven, pierce it all over with a fork to create holes for the liquid to seep into
4.  Slowly pour the milk all over the cake
5.  Refrigerate the cake until chilled through
6.  Mix 1 small container of whipped topping with 1 cup of shredded coconut.  Spread over top of cake.
7.  In a pan, melt 1 T butter.  Add remaining coconut and stay close, stirring frequently, while the coconut toasts.  Remove when you have a light toast and sprinkle all over the top of the cake.
8.  Top with your fruit of choice.

Homemade Sweetened Condensed Milk (like Eagle Brand)...never buy it again!
1/2 cup cold water,
1-1/3 cups nonfat dry milk powder,
3/4 cup sugar,
1 teaspoon vanilla.
Directions: Stir milk into cold water.
Microwave on high 45 seconds to 1 minute until steaming, stir in sugar & vanilla. Refrigerate till cool before using...makes 1-1/3 cups (1 can).

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