Coconut Cream Yummy Cake (Taste of Home clipping)

What it is

A 13 × 9 poke cake: a coconut-milk white cake baked, skewered all over, then soaked with a syrup of coconut milk and sweetened condensed milk, chilled, and topped with sweetened whipped cream and flaked coconut.

Timings on the card: prep 30 min · bake 40 min plus chilling · 15 servings · bake at 350° for 40–45 minutes · stand 30 minutes after soaking · refrigerate 2 hours.

Cake: 6 egg whites · ¾ cup butter · 1⅓ cups sugar · 1 cup coconut milk · ½ cup 2% milk · 2 tsp vanilla · 2¼ cups cake flour · 2½ tsp baking powder · 1 tsp salt. Syrup: one 14 oz can coconut milk · one 14 oz can sweetened condensed milk. Topping: 1½ cups heavy whipping cream · 3 Tbsp confectioners' sugar · ¼ tsp vanilla · flaked coconut.

The technique worth noting is the egg whites: they stand at room temperature 30 minutes, are beaten separately to soft peaks, and are folded in last — which is what keeps a cake this saturated from going dense.

The headnote (hers, not ours)

"When I was a kid, I found this recipe in one of my mother's cookbooks. I didn't make it until I was older, and now it's requested every Christmas. Sometimes I tint the coconut red and green." The photo is styled for Christmas, green ornaments and a cup of coffee.

Notes

Not transcribed in full, deliberately — the same call made on fondant-cream-centers. The scan is the reference; this brief exists so the recipe is findable and so nobody has to open the PDF to know what it is. Reproducing a copyrighted recipe verbatim into the Vault serves nothing the scan does not already serve.

Filed to Printed\ on the folder test: printed, no handwriting, published source. No judgement call required.