A HEAVENLY CAKE THEY’LL CHEER FOR!
A cake like this should not be rushed. That should be clear from the very first instruction which requires you to allow the egg whites to sit out at room temperature. You’ll beat some of the ingredients together with your mixer. But then you’ll need to clean off those beaters so you can beat the egg whites. It’s really important to make sure you do this to get the right consistency.
After baking, you’ll poke holes in the cake and then you’ll mix the coconut milk with the sweetened condensed milk to create a syrup that you’ll pour all over the top. Let it really seep down into the holes you poked for about 30 minutes before refrigerating. While it chills in the fridge, you’ll get the frosting ready. Again, let the mixer handle the dirty work. Beat the frosting until stiff peaks form. Once the cake has been refrigerated for 2 hours, you can frost away. And then for the coup de gras, top it with coconut shreds.
I found the recipe to make this review from the Taste of Home website. Click the link below to go visit the site and get the detailed recipe.
CLIKE HERE FOR RECIPE
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