Recipes for Yummy Coconut Desserts: California Coconut Cream Cake and Coconut Chiffon Pie
Coconut is one of our favorite dessert ingredients. Try these recipes for a California Coconut Cream Cake that is baked in an oblong pan, chilled, and served in squares. Different and Delicious. The recipe for Coconut Chiffon Pie is a good choice for a pie that is different from the usual.
CALIFORNIA COCONUT CREAM CAKE
1 pkg (1 lb 2.25 oz) white cake mix with pudding
3 eggs
1/3 cup oil
1 cup water
1/2 tsp coconut flavoring
1 cup canned cream of coconut syrup
1 can (14-oz) sweetened condensed milk
1 carton (8-oz) whipping cream
1 tbsp sugar
1 cup flaked coconut
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and set aside.
Combine cake mix, eggs, oil, water, and coconut flavoring in a mixing bowl. Beat 2 minutes at medium speed of electric mixer. Pour into prepared cake pan. Bake at 350 degrees for 30 minutes or according to package directions.
Mix cream of coconut and condensed milk until smooth. Poke even rows of holes in warm cake with a 2 prong serving fork. Pour the milk mixture over top of cake allowing mixture to soak into the holes. Set in the refrigerator overnight or for several hours until well chilled.
Beat the whipping cream until soft peaks form. Sprinkle with the sugar and beat until stiff but smooth. Frost top of cake and sprinkle with the coconut. Serve chilled and cut into squares.
COCONUT CHIFFON PIE
1 envelope unflavored gelatin
1/2 cup sugar
1/8 tsp salt
3 eggs, separated
1 3/4 cups milk
1 tsp vanilla extract
3/4 cup shredded coconut
1 baked 9-inch pie shell
In the top of a double boiler, mix together the gelatin, half the sugar, and salt. In a bowl, beat the egg yolks and milk together; add to the gelatin mixture. Cook for 10 minutes of boiling water, stirring constantly, until gelatin is thoroughly dissolved and the mixture thickens. Remove from the heat. Stir in the vanilla. Chill to a consistency that is thicker than unbeaten egg whites. Stir in the coconut. Beat the egg whites until stiff; beat in the remaining sugar. Fold the egg whites into the gelatin mixture. Pour into pie shell; chill until firm.
If desired, garnish pie with whipped cream sprinkled with toasted coconut.
Enjoy!
