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).
