A couple of weeks later I was visiting my mother, as part of a multi-cake/ multi-event weekend and thought I might try my hand at making a coconut cream cake. Having never done this before it was going to be a new and exciting experiment. Add to that, that I am now used to baking in a gas stove and my mother has an electric oven that does not get much use, and I knew that it would either be a recipe for greatness or disaster. I started by baking a white coconut cake (two 9 inch layers). After letting them cool I poked them full of holes then drizzled a mixture of sweetened condensed milk and coconut milk. I placed the cakes in the fridge overnight (so it could absorb all the milky goodness that I had poured over it and into it) and then had the difficult task of getting them out of the cake pans. My trick to this is to put the cakes into a warm oven for a few minutes (which will loosen up the edges) and it should fall right out. Needless to say this is a heavy (weight wise) cake. I made whipped cream (which a small amount of sugar in it) to ice the cake with (between the layers and on the outside). Of course it is not truly a coconut cake without coconut which I placed on the top. My biggest concern was that this 6 inch tall cake would be too sweet. As it turned out, the recipient said it was not too sweet and she was kind enough to share it with neighbors and friends (I must admit that it was a really big cake). I was hoping it ended up like my butter run cake that was so moist it dissolves in your mouth. However I think the cream vs a rum mixture would make it a little heavier. Overall I think I might try this one out again.
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