Berries And Coconut Cream Recipes
COCONUT CAKE WITH BERRIES AND CREAM
A riff on tres leches, this coconut-spiked spongecake is soaked in condensed milk, heavy cream, and -- in place of the usual evaporated milk -- coconut milk. Serve it with mixed berries and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 11h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes.
- Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula.
- Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours.
- Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.
BERRIES AND COCONUT CREAM
Make and share this Berries and Coconut Cream recipe from Food.com.
Provided by pewpew1982
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, gently toss the berries, sugar, and lime juice.
- With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.
Nutrition Facts : Calories 262.5, Fat 14.5, SaturatedFat 9.8, Cholesterol 40.8, Sodium 24, Carbohydrate 33.3, Fiber 2.6, Sugar 4.4, Protein 2.7
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