- 12
Ingredients
- CAKE:
- In the bowl of an electric mixer, add and mix:
- 3 cups flour
- 1 3/4 cups granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shortening
- 1 cup milk
- Add and mix in:
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- COCONUT CREAM FROSTING:
- 1 (14 oz.) Can Sweetened Condensed Milk
- 1/2 C. Evaporated Milk
- 1 1/2 C. sweetened shredded Coconut
- 1 small box instant White Chocolate Pudding
Preparation
Step 1
Pour finished cake batter into a greased 9 x 13 pan and BAKE at 350° for 30-40 minutes until top of cake is no longer jiggling but firm!
How to make this scratch white cake a coconut cream cake:
*Once the cake comes out of the oven, poke holes with a toothpick or skewer every inch or so and pour the sweetened condensed milk over the top. Use a rubber spatula to spread evenly and make sure the condensed milk seeps down into all of the holes!
*Then, take evaporated milk and with a pastry brush, brush evenly over the cake.
*Next cover the cake with foil and put it in the fridge to chill for a few hours.
*In a teflon coated saucepan, over medium heat, toast the coconut to a golden color stirring constantly. Set aside to cool!
*Once your cake has chilled a few hours, prepare the pudding according to the pudding(not pie) directions on the box. Take your cake out of the fridge and spread the prepared white chocolate pudding evenly, like a frosting over the cake.
*Then sprinkle and pack the cooled toasted coconut on the top!
*Serve immediately or put back in the fridge until ready to serve! Refrigerate any leftovers!