Tag Archives: Coconut

Coconut Custard Pie

Coconut Custard Pie

Well, my friends, I have had one goat rodeo of a week. Between a sick kitty, computer hackers, a car that won’t cooperate with the inspection people, and red tape tying up our lease renewal, suffice it to say I didn’t submit my recipe for this week’s Sunday Supper in time for the deadline. Which is really sad, as I’d been so looking forward to this week’s theme! Mom’s Favorite Recipes, in a nod to upcoming Mother’s Day, of course.

Coconut Custard Pie

So, I pestered my mom several times for her favorite home cooked meals, she patiently gave me several good options, and I decided upon this coconut custard pie! I actually remember her making one from time to time when I was growing up, and seeing how I hated coconut then, I rarely partook.

Coconut Custard Pie

Coconut Custard Pie

Now I’m grown up, and it was TOUGH keeping my paws off this pie. I have long since recovered from my aversion to coconut, and thus found this pie to be insanely delicious. It was so creamy, studded with lots of chewy coconut and a flaky crust…

Coconut Custard Pie

Seeing as we live a couple thousand miles apart, I wasn’t able to share it with my mom (BOO!), but I’m quite confident she would have loved it. I hope you will too. Enjoy!

Coconut Custard Pie

Source: The King Arthur Flour Baker’s Companion

Ingredients:
1 (9-inch) single crust unbaked pie crust, fitted into a regular 9-inch pie plate and chilled until ready to use
1 egg yolk, beaten
1 ½ cups whole milk
1 cup heavy cream
¼ tsp salt
4 large eggs
2/3 cup granulated sugar
½ tsp vanilla extract
½ tsp coconut extract
1 (7 oz.) package sweetened shredded coconut

Directions:
Preheat your oven to 425 F. Prick the bottom of the pie crust with the tines of a fork. Line the pie with parchment paper and weight it down with pie weights or dried beans. Blind-bake for 15 minutes, then remove from the oven. Remove the pie weights and parchment paper, brush with the beaten egg yolk, and return to the oven for 5 more minutes.
While the crust is baking, make the custard. Scald the milk and cream with the salt. In a medium mixing bowl, whisk together the eggs and sugar. Slowly pour about a quarter of the hot milk mixture over the eggs, whisking constantly. Slowly pour the egg mixture into the pot with the hot milk mixture, stirring constantly until completely combined. Add the extracts and stir to combine.
Scatter the shredded coconut over the baked pie crust. Pour the custard over the coconut until it’s very full but not overflowing. You may not need every last bit of the custard. That’s okay.
With your oven still at 425 F, bake the pie for 10 minutes. Turn off the oven, but do not open the door, and bake the pie another 5 minutes. At this point, check for doneness. What you want to see is the pie filling be jiggly but not liquidy when you gently shake the pie plate. If it’s not done (mine wasn’t!) close the oven door and let it go another 5 to 10 minutes (mine needed the full 10 minutes). Check for doneness again, it should be there. If not, let it go another 5 minutes, or until it is done.
Cool the pie several hours before serving. I think it tastes best chilled, but you can also serve it at room temperature just fine.

German Chocolate Sheet Cake

German Chocolate Sheet Cake

Where did the phrase “as American as apple pie” come from? When you think about it, it makes zero sense, because Americans can hardly lay claim to a dessert of softened apples encased in a buttery pastry. The Germans have apfelstrudel, the French have tarte tatin, and that’s just the beginning. Apple pie is, quite frankly, not American!

German Chocolate Sheet Cake

German chocolate cake, on the other hand – surprisingly, that is 100% American. No lie, this wonderful dessert was created in central Texas long ago, and the German in its title refers to the type of chocolate originally used, not the country of origin. But, I guess the phrase “as American as German chocolate cake” just didn’t quite have the same ring to it…

German Chocolate Sheet Cake

Anyways, I adore German chocolate cake, but it’s usually a real production to pull off. Every time I’ve had it, and all the recipes I saw for it were very tall layer cakes that would’ve taken hours and made a huge mess to complete. I have really been craving this cake lately, but wanted a more simplified version of it, yet refused to dumb it down or compromise any of its winning characteristics.

German Chocolate Sheet Cake

The idea of a sheet cake occurred to me, admittedly with some amount of skepticism. It seemed kind of wrong, and I wondered if the flavor would really translate. But, you never know till you try, so try I did, and I’m thrilled to report that this was extremely successful! It tasted exactly as it should, but was incredibly easy to pull off. Matt took the leftovers to work, as usual, and people there immediately recognized it as German chocolate cake and effusively proclaimed its deliciousness. I have to say, they are correct. I absolutely LOVED this cake and would happily eat my beloved German chocolate cake as sheet cake from now on. Enjoy!

German Chocolate Sheet Cake

Source: The King Arthur Flour Baker’s Companion

Ingredients:

CAKE:
12 tbs unsalted butter, at room temperature
1 ¾ cups granulated sugar
½ tsp salt
1 ½ tsp baking soda
2 tsp vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
4 large eggs
1 ½ cups whole milk

FROSTING:
1 cup heavy cream
20 oz. caramel candies, unwrapped; or 2 cups store-bought caramel sauce
2 ½ cups chopped toasted pecans
7 oz. sweetened shredded coconut
Pinch of salt

Directions:
First, bake the CAKE: preheat your oven to 350 F. Grease a 9×13” baking dish and set aside.
In a large mixing bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy and light, at least 5 minutes. In a separate bowl, whisk together the flour and cocoa powder.
Add the eggs to the butter mixture one at a time, beating well after each addition. Slowly blend one-third of the flour mixture into the creamed mixture, then half the milk, followed by a third of the flour, the remaining half of the milk, then the last of the flour. Scrape down the sides of the bowl as necessary during this process.
Pour the batter into the prepared pan. Bake 35-40 minutes, until a cake tester or toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and cool completely before frosting it.
Make the FROSTING:
Heat the cream in a medium-sized saucepan over medium heat until it simmers; add the caramel(s) and stir until melted. Bring the mixture to a boil then remove it from the heat. Stir in the pecans and coconut, plus a small pinch of salt. The cake should be completely cooled before frosting, and the frosting should be cooled to about room temperature. It should be thick but spreadable.
To assemble, carefully pour the cooled frosting onto the top of the cooled cake and use an offset spatula to evenly spread it across the cake. Let it set for at least a few minutes before cutting. Cut into squares and serve.

Italian Cream Cake

Italian Cream Cake

This cake got made for the most boring of reasons: I had most of a bag of sweetened shredded coconut left over from something else, and I didn’t want to throw it out. Fortunately, the cake itself is far, far more interesting. Before making this, I don’t think I’d ever had this classic.

Italian Cream Cake

At first I assumed that was natural, seeing as I’m not Italian. But then I learned that the origins of this cake are largely unknown, except that it seems to hail from America’s Deep South rather than Italy itself, and no one really knows how it got its name.

Italian Cream Cake

Then, it made much less sense that I’d never had it, given where I grew up and all, but the most important thing is that I’ve had it now. Better late than never! Suffice it to say, this is a wonderful cake that everyone should know how to make. The batter, studded with shredded coconut and chopped walnuts, turns out a very delicious cake! It’s light and fluffy, flavorful, and lightly tangy with that cream cheese frosting. Enjoy!

Italian Cream Cake

Source: Cooking From the Hip by Cat Cora

Ingredients:

CAKE:
2 cups cake flour
1 tsp baking soda
½ tsp salt
12 tbs unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
1 cup buttermilk
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup finely chopped toasted walnuts

CREAM CHEESE FROSTING:
8 oz. cream cheese, softened
8 tbs unsalted butter, softened
1 tbs vanilla extract
4 cups confectioners’ sugar, sifted
1 cup chopped walnuts, toasted

Directions:
First make the CAKE: place a rack in the center of your oven and preheat to 350 F. Cut a circle to fit each of two 9-inch round cake pans. Grease the pans, fir the parchment into the pans, then grease the parchment.
Whisk together the cake flour, baking soda, and salt in a medium bowl, then set aside. In a large bowl, use a hand mixer to cream together the butter and 1 ½ cups sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add one-third of the dry ingredients and mix well. Then add half the buttermilk, beating on medium speed and scraping the size of the bowl with a rubber spatula as needed. Repeat, alternating the remaining dry ingredients and buttermilk. Add the vanilla, coconut, and toasted walnuts and stir until just combined.
In a separate bowl, with clean beaters, beat the egg whites until soft peaks form. Add the remaining ½ cup sugar, then beat until the sugar is incorporated and stiff peaks form. By hand, fold in one-third of the egg whites into the cake batter until incorporated. Fold in the next third of egg whites until incorporated, then the final third. Pour the batter evenly into the prepared pans.
Bake until the top is golden brown and a cake tester or toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Set the cakes on racks and allow them to cool completely before removing them from the cake pans.
Meanwhile, make the FROSTING: in a large bowl with a hand mixer, beat the cream cheese, butter and vanilla at medium speed until creamy. Add the confectioners’ sugar, 1 cup at a time, beating on low speed until blended. When all the sugar is incorporated, beat at high speed until smooth. Stir in ½ cup walnuts.
Place 1 cake round on a serving plate or cake stand. Place a mound of frosting on top, then use an offset spatula to spread the frosting evenly across the entire cake. Place the second cake round on top, then mound the remaining frosting on top of the cake. Use the offset spatula to spread the frosting evenly across the top and down the sides. Press the remaining ½ cup chopped walnuts on the top of the cake. For best results, refrigerate the cake for 30 minutes to firm up the frosting.

Coconut Bread Pudding with Sazerac Sauce

Coconut Bread Pudding with Sazerac Sauce

Over the past eighteen months or so, I’ve purposefully dropped a bit of excess weight, and I’ve done so not by following a standard program that gets advertised on television, but by making some simple lifestyle changes and adjustments. And I’d say the two biggest changes I made were in my exercise habits (as in, now I actually have exercise habits), and my dessert eating habits. I adore baking and making carb-laden and sweet treats, but I’ve learned to focus on the satisfaction and catharsis that comes from making them and less on eating them. Now, I’m more of a dessert taster than a dessert eater.

Coconut Bread Pudding with Sazerac Sauce

Until I made this bread pudding… Holy crap, this bread pudding. This is the dessert that made me unabashedly throw out my newfound healthy attitude towards dessert. I feel I exhibited serious restraint, the kind that deserves shiny medals, to not eat the entire pan in one sitting. I wish I was kidding. I only had one serving a day for two days in a row, which is more dessert than I typically eat, but that was simply the best I could do in the willpower department.

Coconut Bread Pudding with Sazerac Sauce

This is phenomenal, superfluous, amazing dessert right here. This particular sauce is special, boozy, and pairs so beautifully with the coconut in the bread pudding. A Sazerac is a classic New Orleans cocktail made from rye whiskey, Absinthe, and Peychaud’s bitters. The cocktail itself is outstanding, one of my favorites, and I’m very happy but not totally surprised that it translates beautifully to a syrupy sauce for bread pudding.

Coconut Bread Pudding with Sazerac Sauce

I can’t say enough good things here. You must go out and make it, right now!! Enjoy!

Sources: Bread Pudding adapted from Fine Cooking Magazine, Feb/Mar 2016; Sazerac Sauce from Louisiana Cookin’

Ingredients:

BREAD PUDDING:
1 loaf stale challah bread, cut into cubes
1 ½ cups sweetened shredded coconut
4 large eggs
1 large egg yolk
½ cup granulated sugar
2 (13.4 oz.) cans full-fat coconut milk, shaken
2 ½ tsp vanilla extract
¼ tsp lemon zest
¼ tsp salt

SAZERAC SAUCE:
1 cup water
½ cup rye whiskey
3 tbs absinthe
2 drops Peychaud’s bitters
1½ cups sugar
1 tsp fresh peeled orange zest
1 tsp vanilla extract

Directions:
To make the BREAD PUDDING: grease a 9×13” baking dish. In a large mixing bowl, toss together the bread cubes and shredded coconut until well combined. Transfer to the prepared baking dish. Wipe out the bowl, then add the eggs, egg yolk, sugar, coconut milk, vanilla, lemon zest, and salt. Whisk to thoroughly combine, then evenly pour this mixture over the bread. Use your hands to press down on the bread to submerge it. Line it with plastic wrap and let sit at room temperature for 30-45 minutes.
Meanwhile, preheat your oven to 350 F and set a rack in the center of the oven. Bring a kettle of water to a boil, then remove from the heat. Remove the plastic wrap from the bread pudding and place the baking dish in a larger baking dish or large roasting pan. Put the baking dish on the oven rack, then carefully pour enough hot water into the larger baking dish to come up about halfway up the sides of the baking dish with the bread pudding.
Bake until the center of the bread pudding springs back when gently pressed with a finger and knife inserted into the center comes out almost clean, 50 to 60 minutes. Cool in the water bath for 15 minutes, then carefully lift the baking dish out of the water bath. Transfer it to a rack to cool. Serve warm or at room temperature with the Sazerac Sauce liberally drizzled over.
While the bread pudding is baking, make the SAZERAC SAUCE: In a small saucepan, combine 1 cup water, whiskey, absinthe, and bitters. Add sugar, whisking to combine. Add zest, then bring to a simmer over medium-high heat. Continue to cook until slightly thickened, 8 to 10 minutes. Remove from heat; stir in the vanilla, then cool completely before using. Refrigerate in an airtight container up to 2 weeks.

Piña Colada Blondies

Pina Colada Blondies 045

Our week of Blondies and Brownies has really gotten away from me, but I’m doing my darnedest to seize it back under my relative control. Which means that I’m really hoping to bring you one more brownies recipe this weekend. Meanwhile, we shall not fret, because we have Piña Colada Blondies. Oh yes.

pina colada blondies 031

These so remind me of my and Matt’s weekend getaway to the Bahamas earlier this summer. It was so wonderful and so NEEDED!! We spent a few glorious days doing nothing on the beach, trying to avoid sunburn (I failed), reading for pleasure (did you know that Henry VIII beheaded two of his wives?), and swimming in that perfect turquoise water.

Pina colada blondies 032

I booked this trip for us with the aim of just relaxing on a nice beach, and wasn’t really thinking about the food part too much. Which is unusual for me, I admit. But, food people that we are, we still managed to find some good grub. Our favorite eating spot was this little hole-in-the-wall Italian place, which was run by actual Italians, and could we transport it to NYC’s Little Italy neighborhood, it would drastically improve the place.

Pina Colada blondies 060

I think my other favorite part of the trip was the guy who roamed the beach selling fresh piña coladas in actual coconuts. He cracked the tops of the coconuts with his machete, then mixed the drink with fresh fruit and local Bahamian rum, added some ice and a cute straw, and off you went to sip it on the beach. Heaven!

Pina colada Blondies 062

So these lovely little blondies will serve as a reminder of a fun, relaxing travel memory. Oh, and of course they are delicious, too. Enjoy!

{One Year Ago: Rosemary Pecorino Popcorn}

Source: adapted from Crunchy, Creamy, Sweet

Ingredients:
1 c brown sugar
1/4 c butter, melted, cooled
1 eggs, slightly beaten
2 tbs rum, divided
2 tbs pineapple juice, divided
1 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c shredded coconut

Directions:
Preheat your oven to 350 F. Grease and flour a 8″ x 8″ pan. Set aside.
In a small microwave safe bowl, melt the butter and set aside to cool in room temperature.
In the meantime, in a medium mixing bowl, whisk together the flour, baking powder and salt.
In a large mixing bowl, whisk together the butter and sugar. Add egg, 1 tbs rum, and 1 tbs pineapple juice. Whisk until all smooth.
Slowly add the dry ingredients. Whisk until all is well combined.
Fold in the coconut with a rubber spatula.
Combine the remaining tbs of rum and pineapple juice in a small bowl. Scrape the batter into prepared pan. Brush the top gently with the rum and pineapple juice. You’ll have some leftover; do not discard it.
Bake the blondies for 25-28 minutes. As soon as you remove them from the oven, brush the remaining rum and pineapple juice on the tops of the blondies while still very warm. Let cool completely, then cut into squares to serve.
Those bars are the best eaten the same day as baked. Store in air-tight container.

Coconut Bread

Coconut bread

It. Is. Still. Cold. STILL!!!! Apparently the groundhog never got the memo that we’re nearing mid-March and it’s supposed to be spring. And everyone’s patience is wearing thin. Just so you know, Mr. Groundhog.

shredded coconut

coconut bread

I suppose I’ll just have to console us with this uber-yummy, perfect coconut bread. Anything coconut makes me think of the Caribbean, despite the fact that too many slices of this bread will make you want to hide your bikini in the bottom drawer and pretend it doesn’t exist. That being said, it is completely and totally delicious, very moist and tender and perfectly coconut-y. You can slice it and eat it as is, or if you really don’t care about that bikini, toast it and slather it with a pat of butter.

Coconut bread

And we can all use some visions of the Caribbean right now, don’t you think? Oh yes…

Coconut Bread

So y’all enjoy this one, it’s soooo tasty, and very easy to throw together for a week of breakfast or just a lovely snack.

Coconut Bread

{One year ago: Broccoli Cheese Soup, Buttermilk Macaroni and Cheese, and Tex-Mex Cheesy Chicken Tart}

Source: lightly adapted from Tyler Florence’s Real Kitchen by Tyler Florence

Ingredients:
3 cups all-purpose flour
1 tbs baking powder
1 tsp kosher salt
1 tsp ground cinnamon
1 stick (8 tbs) unsalted butter, melted
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
1 ½ cups unsweetened coconut milk
1 ½ cups unsweetened shredded coconut
Confectioners’ sugar, for dusting

Directions:
Preheat your oven to 375 F. Grease the bottom and sides of a 9×5-inch loaf pan with cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a medium bowl, whisk together the melted butter, brown sugar, eggs, vanilla, and lemon zest. Pour in the coconut milk and whisk to combine. Add the wet ingredients to the dry, and whisk until just combined. Fold in the shredded coconut.
Pour the batter into the prepared loaf pan and place it on a baking sheet. Bake for 1 hour to 1 hour and 15 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven and let it cool in the pan for 20 minutes. When cool enough to handle, remove the bread to a cutting board and let it cool completely before slicing. Dust with confectioners’ sugar and serve.

Pecan-Crusted Coconut Custards with Brandied Banana Sauce #SundaySupper

Pecan-Crusted Coconut Custards with Brandied-Banana Sauce

Welcome to another Sunday Supper! Since Valentine’s Day is quickly approaching, our theme this week was Cooking for Two. V-Day or not, I think it’s a great one. Cooking for two people is actually kind of difficult, and it’s always nice to have more recipes for that, especially if you are a childless couple or empty nesters, and two people at your dinner table is the norm.

coconut custards

I always feel that dessert is the toughest thing for getting *only* two servings. The vast majority of sweet recipes make waaaayyy more than two servings, and if you live in a two-person household, it can become a problem to have a whole cake, or a whole pie, or a whole big batch of cookies just sitting in your kitchen.

So when I heard of our Cooking for Two theme, I knew I wanted to find a dessert that was literally only two servings. No leftovers sitting around tempting you.

coconut custard with brandied banana sauce

This custard fit the bill perfectly and was quite delicious! It’s not nearly as heavy as it might sound, and though it does have three separate steps, it’s not really difficult to pull off. Perfect for a romantic date night. The brandied banana topping is fairly boozy! Certainly it’s not going to get you inebriated, but I wouldn’t serve it to kids. Also, I think it’s optional; the custard with that pecan crust is perfectly scrumptious all on its own.

So enjoy this one for your next date night! And be sure you check out all the other lovely recipes for two brought to you by my fabulous #SS cohorts!

coconut custard with brandied banana sauce

Source: slightly adapted from A Table for Two by Sharon O’Connor

Ingredients:
PECAN CRUST:
1 scant cup pecans
1 tbs all-purpose flour
½ cup powdered sugar, sifted
Pinch of kosher salt
2 tbs unsalted butter

COCONUT CUSTARD:
¾ cup heavy cream
¼ cup sweetened shredded coconut
Pinch of kosher salt
1 large egg
1 large egg yolk

BRANDIED BANANA SAUCE:
2 tbs unsalted butter
1 small banana, sliced into 1-inch thick slices
1 tbs granulated sugar
½ tsp vanilla extract
¼ cup brandy

Directions:
First make the CRUST: preheat your oven to 325 F. Grease two 16-oz. ramekins.
In a small food processor, pulse the pecans until finely ground. Add the flour, sugar, salt and butter. Process until smooth. Divide the crust evenly between the two ramekins and press to adhere on the bottom and sides of the dish. Bake for 10 minutes. Remove and let cool to room temperature.
Meanwhile, make the CUSTARD. In a small heavy saucepan, combine the cream and coconut, plus the salt. Cook over medium-low heat, stirring constantly, for about 10 minutes, until reduced by about a third. Remove from the heat and let cool to room temperature.
In a small bowl, whisk the egg and egg yolk together. Fold into the cooled heavy cream mixture. Evenly spoon the custard into the pecan crusts and set the ramekins in a 9×13” baking dish. Carefully fill the baking dish with water until the water comes halfway up the sides of the ramekins. Bake in the oven (still at 325 F) for about 40-50 minutes, until the custard is just set and a cake tester inserted into the center comes out clean.
Remove and cool to room temperature. Chill in the refrigerator for at least 1 hour.
When ready to serve, remove the chilled custards from the fridge. Make the SAUCE right before you serve.
In a small-to-medium nonstick skillet, melt the butter over medium-high heat until it foams. Add the banana slices and sauté for 2 minutes, or until browned. Stir in the sugar and cook, stirring, for another minute. Remove from the heat and stir in the vanilla and brandy. Stir constantly for about 1 minute, until the bubbling subsides. Then pour the sauce evenly over both custards. Serve immediately.

Alluring Appetizers:

Exquisite Entrees:

 

Decadent Desserts and Drinks:

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Coconut Poke Cake

coconut poke cake

Today is this little blog’s first birthday! Or first anniversary, or blogiversary! However you want to put it. According to my blog dashboard, my first post was published one year ago today.

making poke cake

glazing poke cake

As I’m writing this, it’s 4:30 am and I’m under the influence of Vicodin, thanks to this irritating head cold. Didn’t see that one coming a year ago! But seriously, I love food blogging so much, and I’m so thankful to my readers. I look forward to this being the first year of many.

Coconut Poke Cake

And what better way to celebrate a birthday than with CAKE!! I chose a coconut cake because it’s so indicative of my food journey and such a great representation of my recovery from picky eating. I detested coconut as a kid and I think coconut cake might have been the only cake I would consistently turn down. Since I’ve opened up my mind and palate, coconut cake (and pie!) have become favorites.

Coconut Poke Cake

So perhaps I’m starting a tradition here… I’ll blog cake on the blog birthdays and margaritas for the milestone of every 100 posts!

Life could be a lot worse than margaritas and cake.

Coconut Poke Cake

Thank you so much for being a part of my journey. I’m humbled to get to share my kitchen adventures with you, and that you take part in this expression of my love of all things food. Have some delicious cake!

Coconut Poke Cake

{One year ago: Beef Puffy Tacos}

Source: heavily adapted from The King Arthur Flour Baker’s Companion and Allrecipes

Ingredients:
CAKE:
8 tbs (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1 tbs baking powder
1 3/4 cups sugar
3/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
1 tsp almond extract
5 large egg whites
2 3/4 cups cake flour
1 cup whole milk

TOPPING:
1 (14 oz.) can cream of coconut
1 (14 oz.) can of sweetened condensed milk
1 cup heavy cream
2 tbs confectioners’ sugar
1/2 tsp vanilla extract
1 (7 oz.) bag of shredded sweetened coconut

Directions:
First make the cake. Preheat your oven to 350 F. Grease a 9×13″ baking pan.
In a large mixing bowl, cream together the butter, shortening, baking powder, sugar, salt, and extracts until fluffy and light, at least 5 minutes. Add the egg whites to the butter mixture one at a time, beating well after each addition.
Stir one-third of the flour into the creamed mixture, then half the milk, then another third of the flour, the remaining milk, then the remaining flour. Be sure to scrape the sides of the bowl a few times during this process.
Pour the batter into the greased baking pan and smooth the top with a spatula. Bake for about 35 minutes, until a cake tester inserted in the center comes out clean. Remove the cake from the oven.
Immediately, take a wooden spoon and poke holes all over, with each hole being about an inch apart from each other. You don’t have to be too precious about the spacing, just make sure you don’t obliterate the cake. You want a cake with holes, not a crumbly mess.
While the cake is baking, in a medium sized bowl, whisk together the cream of coconut and the sweetened condensed milk. After you have poked the holes all over the cake, pour this mixture all over top of it. You want to do this while it’s still warm, right out of the oven.
Now set the cake aside to cool. Occasionally tilt the cake pan to let the glaze that will inevitably pool on the sides pour into the holes.
When the cake has completely cooled, prepare the topping. Pour the heavy cream into a clean bowl and beat until soft peaks form. Add the sugar and 1/2 tsp vanilla and continue whipping until stiff peaks form. Spread the whipped topping all over the top of the cake, smoothing it out. Add the shredded coconut on top of the whipped topping, pressing it in gently with your palms if necessary. Cut into squares and serve.