Tropical Coconut Cream Cake

This recipe below is for "Cupcakes" but double the ingredients to make a Cake that will fit in a pan the size of 9 x 13 inch = 22.5 x 33 cm.

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Note Please: The only ingredients I did not double when making this recipe into a cake is the buttermilk/coconut milk. I used exactly 1/4 cup of buttermilk and added enough coconut milk to level it off at 1/2 cup total for this cake. Now on for the recipe~

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Cupcake recipe ~1 cup sugar, 1/2  cup butter, cream together til light and fluffy.(save the butter papers to prepare your cake pan)

Add 2 eggs, 2 teaspoons vanilla.

Measure out 1/4 cup of buttermilk  which you will also add in the same measuring cup enough coconut milk to make 1/2 cup of liquid.  Remember to stir the coconut milk well before adding it to the buttermilk. Reserve the rest of the coconut milk for the cake after it has cooked.

Sift  1~1/2 cups flour with 1~ 3/4 teaspoons Baking Powder slowly add to the sugar ~ butter above.

Alternate milk and flour into the butter sugar, mixing after each addition. Ending with the last of the coconut~buttermilk.

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Note : When I use eggs I usually use a substitute called egg beaters. I use the whites of the whole eggs and toss the egg yolk. Don't get me wrong I love eggs but not worth it to get high cholesterol so I save my eggs for s special time like egg salad sandwiches,pickled or deviled eggs.

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  Crack the egg , place the egg white in a separate bowl, then crack another egg adding to the same bowl.  Then I take the egg substitute , pour it into the bowl with the egg whites. I pour in just enough to look like an egg yolk and this is how I measure out  how much I need to replace the real yolk of an egg.

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Remember when cracking eggs do not break them over your butter~sugar mixture. If you get a bad egg then you will have to toss out that mixture, and start again. So I break my eggs in tiny bowl which I then I add to a bigger bowl.

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Ok now prepare your cake pan by using the butter papers to grease your cake pan. Then add 3 Tablespoons flour to the bottom of your pan and shake the flour all over the buttered dish. Pour your cake batter into the pan and shake to settle the batter level in your pan. Bake ate 350 for 25 to 35 minutes or it has risen. Test your cake with a tooth pick or skewer to see if it comes out clean.

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Baking baking baking baking baking Ding ding ding cake is done~~~

1 can of sweetened condensed milk....... 1 can of coconut milk...........

Remove cake from oven and take a fork and poke holes all over the cake.   Then pour one can sweetened condensed milk all over the HOT cake and around the sides . If the milk is not going down on the sides of the cake pan take a fork and pull the cake away from the sides of the pan so the milk will go down the sides of the cake. Then mix up the remaining coconut milk again and pour the rest of the coconut milk on top of the hot cake.

let the cake cool completely .

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 Then add your favorite whipped cream, top that with shredded coconut I use a whole small bag . Then place your fresh blueberries on top and raspberries in a flag design or any design you prefer. I prefer using fresh raspberries which gives this dessert a unique taste. Almost taste like English Trifle. Yum ~ ENJOY !