A couple of weeks ago, I told you about a new recipe posted online by Bridget Edwards of Bake at 350 for a coconut cream cake. Since I am crazy for coconut, I decided to make this cake for Easter dessert and I promised to let you know how it turned out. Bottom line: this recipe is a keeper!
This recipe delivers on all fronts. You will remember from my previous post that the cake gets its coconuttiness from sweetened flaked coconut, coconut extract and cream of coconut. Here's the cream of coconut. The can says to shake well before using. So, I shook the can. A lot. When I thought I had sufficiently shaken the contents, I opened up the can and found a large hunk of coconut solids and some clear liquid. Hmmm. Okay. I didn't think that was how the product was supposed to be used so I scooped out the contents of the can into a bowl and stirred it, breaking up the solids with the spoon. I kept stirring until it looked like the creamy coconut liquid that you see in the picture above.
Once the cream of coconut was mixed, I prepared the bundt pan as directed. Then I whipped up the batter. The batter came together quickly and before I knew it, I was sliding the filled pan into the oven. As the cake was baking, the house was filled with an incredible coconut scent. It was heavenly!
After coming out of the oven and a short 5 minute rest, the cake slipped easily out of the pan onto the rack to cool. Just look at that gorgeous crust!! I chose to serve the cake unfrosted with fresh raspberries. Oo-la-la!
This cake is absolutely delicious! The crust is quite firm, almost crisp, yet the crumb is moist without being dense; sweet, light and delightfully coconutty. My brother-in-law, who is not really a sweets eater, had two pieces. Does that tell you how good this cake is? Coconut cream cake is a tropical treasure that I plan to make again and again. If you love coconut, this cake is for you. Don't wait another minute! Make this cake today! You will be soooooo glad that you did!