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CAKE: |
FILLING: | |
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1 18-1/2 ounce pkg. white cake mix |
6 TBSP cornstarch | |
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2 egg whites |
6 TBSP sugar | |
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1 1/3 C. water |
3/4 C water | |
| 1 12-ounce can frozen coconut milk, thawed | ||
| 1 C. heavy cream, whipped & sweetened | ||
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1 1/3 C. shredded coconut to sprinkle over top of cake |
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| Prepare cake mix according to package directions, but using
the 1-1/3 cups water and egg whites. Pour into greased 13-by-9-by-2-inch pan. Bake at 350 degrees for 35 to 40
minutes, until toothpick inserted in the middle comes out clean. Cool; split cake into 2 layers To make filling: Mix cornstarch with sugar. Stir in water and coconut milk. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly. Spread filling between layers and on top of cake. Cool until filling is firm. Frost with whipped cream and sprinkle with coconut. Serves 20. |
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