Coconut Cakes have been a Southern holiday favorite for generations. These wonderfully delicious cakes were probably saved for the holidays because a cake made with fresh coconut is indeed a labor of love. Fresh coconut, drained of the water, cracked open, removed from the shell, peeled and hand-grated was no easy task. But that work did create one of the most beloved cakes. I am sure many of you continue to make these extraordinary cakes to the delight of your family, who heap praise on you for your creation – making it all worthwhile.
If you have neither the skill nor time to bake the classic, thankfully there are other options. Supermarkets offer a variety of coconut options. In addition, coconut milk, coconut cream and cream of coconut are canned products often used in recipes. Just remember, they are not interchangeable so be sure you check the recipe for the exact product.
Cream of Coconut Cake is delicious and easy to make. This recipe follows the tradition of classic coconut cakes, using only egg whites to make a white cake. It is easy to mix and baked in a 9×13-inch pan, making it convenient to transport and serve. After baking, the cake is drenched with cream of coconut and topped with whipped topping and shaved coconut.
Another fun shortcut to coconut cakes are these Mini Coconut Cakes with Coconut Cream. The little cakes are made by “dressing up” a Martha White® Wildberry Flavored Muffin Mix. Bake muffins according to directions on package, slice off top, add filling and replace the muffin top. Finish it off with a delectable coconut flavored cream cheese frosting.