Go Back
Print

Gluten-free Dairy-free Coconut Cream Cake

A cloud like creamy coconut and vanilla cake

Course Dessert
Prep Time 25 minutes
Cook Time 25 minutes
Servings 12

Ingredients

Cake:

  • 1 Gluten Free white or vanilla Cake Mix
  • Ingredients for the Cake Mix generally oil, eggs and water
  • 1 Can 398ml Coconut Cream (NOT Coconut milk!!!)

Frosting:

  • 2 Large Egg Whites
  • 1 1/2 Cups Granulated Sugar
  • 1/3 Cup of Water
  • 1/2 teaspoon Corn Syrup
  • 1 teaspoon Vanilla

Topping:

  • 1/2 Cup Sweetened Shredded Coconut

Instructions

  1. Grease a 9 x 13" pan and preheat the oven to cake mix directions.
  2. Mix cake and bake according to mix directions.
  3. Remove from the oven and poke all over with a fork - you want lots of holes to soak up all the coconut cream.
  4. Shake up the can of coconut cream well before opening. Making sure it is the thicker COCONUT CREAM and NOT coconut milk (they are not the same).
  5. Working slowly, spoon and spread the coconut cream evenly over the warm cake, allowing as much as possible to soak in. Some of the thick cream will remain on top and that is fine. Set aside.
  6. In a heat proof boil (that fits over top of a pot with 2 inches of boiling water, without actually touching the water) combine the egg whites, sugar, water and corn syrup.
  7. Place over the boiling or near boiling/simmering water stove top and using a hand held electric mixer begin mixing on low to medium.
  8. As mixture begins to thicken adjust speed as needed.

  9. Continue using the electric mixer to beat the frosting until a thick, spreadable consistency is achieved. This takes anywhere from 6 to 10 minutes of active mixing.

  10. Remove carefully from heat and mix in vanilla.
  11. Spread evenly overtop of the cake while still warm.

  12. Sprinkle evenly with sweetened shredded coconut.

  13. Refrigerate until cold. 4 hours to 24 hours.

  14. Serve chilled or at room temperature.

  15. Store any leftovers covered in the fridge.