He declared it his favorite birthday cake so far! I was quite excited with that review. Now me, I am neither a fan of coconut or pineapple. This cake contains both so I was a bit afraid I would not enjoy partaking, but I was pleasantly surprised. I truly enjoyed it! I am the type of person always willing to try at least a little of something, even when I have not liked it in the past. So when I try something new and enjoy it, it encourages me to keep doing it because many times (like this) I find that I enjoy something I didn't think I would!
I found the recipe for this cake on Tasty Kitchen. Tres Cocos, according to the recipe creator, means three coconuts. Lovebug has been drinking coconut milk instead of regular milk to help his stomach, so I figured finding a recipe that includes coconut milk in the ingredients would be a great start. Let's check out the process.
Up first, you simply bake a white or yellow cake -- I used a cake mix as the recipe suggested. I mixed up a white cake mix and baked it in a 9x13 pan.
Here are some of the special ingredients I added to the cake
You can see coconut milk, shredded coconut, coconut cream pudding mix (I was super excited when I found it in the store!), crushed pineapple, and cream of coconut.
After the cake has been removed from the oven, you let it sit for about 45 min. Then you poke holes in it. I think I got a little carried away...
Then you mix together coconut milk and cream of coconut. Reserve a half cup of the mixture for the topping and pour the rest over the cake.
Then you cover the cake and put it in the fridge for several hours or overnight as I did.
The next day, it's time to make the topping.
Crushed pineapple, cool whip, lemon juice, coconut cream pudding mix, and the reserved mixture of coconut milk and cream of coconut are folded together in a bowl.
At this same time, you can be toasting some shredded coconut in the oven. I was surprised with how easy this was and how "authentic" it made it look. Once you have mixed the topping together completely, you spread it over the cake and then sprinkle the toasted coconut over the top.
And as I have been learning, natural light really does make the pictures turn out better! It's just so hard for me to accomplish because most of my baking either starts or doesn't finish until after dark, so my opportunities are limited. But this time I took advantage and I think it makes the cake look even awesome-er!
I think this would be an excellent choice for a cake to make during the summer (or anytime really:o))! Ask me for the recipe if you're interested.
Also, can you believe this is my 100th post? I was kind of waiting to put up a pretty good post to celebrate my 100th -- and I think this cake fit the bill!
To life... full of yummy coconut birthday cake!
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