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Gallery Coconut Cake with Berries and Cream Credit: Johnny Miller Recipe Summary prep: 30 mins total: 11 hrs 30 mins Servings: 14
Ingredients Ingredient Checklist 1 stick unsalted butter, melted and cooled, plus more for pans 6 large eggs, separated 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1 cup sugar 1/3 cup flaked unsweetened coconut, toasted and finely ground 1 cup all-purpose flour, divided 2 cups heavy cream, divided 1 can (13.75 ounces) unsweetened coconut milk 1 can (14 ounces) sweetened condensed milk 3 cups mixed fresh berries (about 12 ounces), for serving
Gallery Coconut Cake with Berries and Cream Credit: Johnny Miller
Recipe Summary prep: 30 mins total: 11 hrs 30 mins Servings: 14
Gallery
Coconut Cake with Berries and Cream Credit: Johnny Miller
Coconut Cake with Berries and Cream
Credit: Johnny Miller
Coconut Cake with Berries and Cream
Recipe Summary prep: 30 mins total: 11 hrs 30 mins Servings: 14
Recipe Summary
prep: 30 mins total: 11 hrs 30 mins
Servings: 14
prep: 30 mins
total: 11 hrs 30 mins
prep:
30 mins
total:
11 hrs 30 mins
Servings: 14
14
Ingredients
Ingredients
- 1 stick unsalted butter, melted and cooled, plus more for pans 6 large eggs, separated 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1 cup sugar 1/3 cup flaked unsweetened coconut, toasted and finely ground 1 cup all-purpose flour, divided 2 cups heavy cream, divided 1 can (13.75 ounces) unsweetened coconut milk 1 can (14 ounces) sweetened condensed milk 3 cups mixed fresh berries (about 12 ounces), for serving
Directions
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.
Reviews (7)
Add Rating & Review 74 Ratings 5 star values: 16 4 star values: 26 3 star values: 23 2 star values: 7 1 star values: 2
Reviews (7)
Add Rating & Review 74 Ratings 5 star values: 16 4 star values: 26 3 star values: 23 2 star values: 7 1 star values: 2
Add Rating & Review
74 Ratings 5 star values: 16 4 star values: 26 3 star values: 23 2 star values: 7 1 star values: 2
74 Ratings 5 star values: 16 4 star values: 26 3 star values: 23 2 star values: 7 1 star values: 2
74 Ratings 5 star values: 16 4 star values: 26 3 star values: 23 2 star values: 7 1 star values: 2
5 star values: 16 4 star values: 26 3 star values: 23 2 star values: 7 1 star values: 2
Martha Stewart Member Rating: Unrated 04/01/2013 this was delicious. I made a few minor modifications: used sweetened coconut, toasted about 3/4 extra coconut as a topping, and added about 1 tbs to whipping cream. Made it for Easter and everyone loved it. Deliciious. Martha Stewart Member Rating: 5 stars 01/14/2013 The cake came out perfect 3 times, the 4th time I made it I let the kids help me, but as they have trouble "folding in" the cake came out deflated and I ended up having the pool of milk at the bottom. This is my husbands favorite cake and is always was a big hit with everyone each time I made it. Even the people who said they didn't like coconut raved about the cake and had second helpings. Its very light and not very sweet. Martha Stewart Member Rating: Unrated 07/14/2012 I am very disappointed with this recipe!! Followed it exactly - am an accomplished cook and baker. The recipe did not say to poke holes in it (most tres leches cake recipes do), so I didn't, but there is a huge pool of sweetened milk surrounding the cake, and the cake shrunk! at least an inch on each sides once the sweetened milk mixture was poured over the cake!! It's covered and in the refrigerator for about 2 hours and no change. Was to bring this to event tomorrow! Frustrated! Martha Stewart Member Rating: Unrated 07/05/2012 The gooey mess is the glory of this recipe. It was amazing, the hit of the party; moist and delicious. I actually printed this recipe to go into my "go to" list of recipes for special occasions. Martha Stewart Member Rating: Unrated 07/05/2012 I was scared for a minute that the cream mixture wouldn't be absorbed, and I only let it set for 5 hours before serving. However, even with the extra cream, it was completely delicious and a big hit with everyone. Martha Stewart Member Rating: Unrated 07/04/2012 What a colossal waste! All of that milk mixture could not be absorbed. No, I didn't add the 2 cups of heavy cream. I tasted the mess the next morning. It was congealed coconut goo at the bottom with saturated cake on top and in a pool of milk. Baked the cake which may not have been quite as high as the photo but still a sponge cake.Martha Stewart Member
Rating: Unrated 04/01/2013
this was delicious. I made a few minor modifications: used sweetened coconut, toasted about 3/4 extra coconut as a topping, and added about 1 tbs to whipping cream. Made it for Easter and everyone loved it. Deliciious.
Rating: Unrated
Rating: 5 stars 01/14/2013
The cake came out perfect 3 times, the 4th time I made it I let the kids help me, but as they have trouble “folding in” the cake came out deflated and I ended up having the pool of milk at the bottom. This is my husbands favorite cake and is always was a big hit with everyone each time I made it. Even the people who said they didn’t like coconut raved about the cake and had second helpings. Its very light and not very sweet.
Rating: 5 stars
Rating: Unrated 07/14/2012
I am very disappointed with this recipe!! Followed it exactly - am an accomplished cook and baker. The recipe did not say to poke holes in it (most tres leches cake recipes do), so I didn’t, but there is a huge pool of sweetened milk surrounding the cake, and the cake shrunk! at least an inch on each sides once the sweetened milk mixture was poured over the cake!! It’s covered and in the refrigerator for about 2 hours and no change. Was to bring this to event tomorrow! Frustrated!
Rating: Unrated 07/05/2012
The gooey mess is the glory of this recipe. It was amazing, the hit of the party; moist and delicious. I actually printed this recipe to go into my “go to” list of recipes for special occasions.
I was scared for a minute that the cream mixture wouldn’t be absorbed, and I only let it set for 5 hours before serving. However, even with the extra cream, it was completely delicious and a big hit with everyone.
Rating: Unrated 07/04/2012
What a colossal waste! All of that milk mixture could not be absorbed. No, I didn’t add the 2 cups of heavy cream. I tasted the mess the next morning. It was congealed coconut goo at the bottom with saturated cake on top and in a pool of milk. Baked the cake which may not have been quite as high as the photo but still a sponge cake.
All Reviews for Coconut Cake with Berries and Cream
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut Cake with Berries and Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
