Mint gives delicious lift to the coconut flavors in this cake, which gets moistness from sweetened condensed milk and coconut cream.
Ingredients
Makes 8 to 10 servings
Cake
Mint Whipped Cream
For the Cake
Step 1
Preheat oven to 350°F. Butter two 8" diameter cake pans with 2" high sides; dust with flour. Place round of parchment paper in each pan.
Step 2
Sift cake flour, baking powder, and salt into medium bowl. Mix milk, vanilla extract, and coconut extract in small bowl.
Step 3
Beat butter and 1 cup sugar in large bowl until well blended. Beat in flour mixture alternately with milk mixture in several batches, beginning and ending with flour mixture and beating just to blend after each addition.
Step 4
With clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff but not dry peaks form. Fold egg whites into batter in 3 additions.
Step 5
Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
Step 6
Meanwhile, combine condensed milk and coconut cream in medium bowl.
Step 7
Remove cakes from oven and let cool 5 minutes. Poke holes all over top of each cake layer with skewer. Pour coconut cream mixture by half cupfuls over cakes, allowing mixture to be absorbed before adding more. Cool completely in pans.
For the Mint Whipped Cream
Step 8
Stir ⅓ cup mint, sugar, and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Cook just until bubbles appear. Cover and remove from heat; let steep 30 minutes.
Step 9
Strain syrup into large bowl, pressing on mint. Cool completely. Add 1½ cups chilled whipping cream to syrup and beat until firm peaks form. Turn cakes out of pans onto separate plates. Peel off parchment.
Step 10
Spread 1 cup mint whipped cream on 1 cake layer. Top with second cake layer. Spread remaining mint whipped cream over top and sides of cake. Sprinkle with sweetened coconut.
Do ahead:Can be made 1 day ahead. Cover with cake dome and refrigerate.
A thick mixture made from shredded coconut and water, coconut cream is often sold in cans or cartons. If unavailable, buy coconut milk and open the can without shaking. The thick white coconut cream will be at the top of the can, separated from the milk. Don't confuse coconut cream with cream of mixture often used in drinks and desserts.
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Reviews (12)
Back to TopOh my gosh, I wish I could have it now!!!!!
King101
12/9/2013
这是一个美味的蛋糕给夏天。这是极端的ly moist but not too heavy. The flavors of the coconut and mint are a fantastic pair that gives the cake a clean and crisp taste. This is the kind of cake you will enjoy while you eat and not feel guilty about later. I've made it three times now and I constantly get the request to make it again.
bethanneNC
Washington, D.C
6/22/2013
I have made this 3 times and each time it turned out great - everyone loves the lightness of the flavors as none of them over power any other. The coconut cream mixture does take time to absorb, but be patient, it is worth it! Although I have made this only during the winter months, it would make a great summer dinner party dessert.
Chef_Paul_AustinTX
Austin Texas
5/11/2012
Meh. I found the cake dense and salty. I may have over soaked with the liquid, but I didn't think it added much flavor. The mint cream frosting was good, but not good enough to redeem the cake. I'll stick with the classic tres leches, maybe jazzing it up with coconut cream next time. It was easy to make, and I'll definitely use the authors' simple syrup technique to sweeten & flavor whipped cream again.
Ashley_Cooks
El Paso, TX
8/3/2011
I have made this cake several times now and it is a favorite! One thing changed.. while this recipe calls for coconut cream and Not cream of Coconut, I have tried it both ways. I liked the cream of coconut better, and it soaked in better also:)
williamd4
Louisville KY
6/14/2011
The final result was delicious. The mint cream added just the right airy note to compliment the dense, rich interior. Definitely a cake to make ahead of time...there were many steps and waiting for the condensed milk/coconut cream liquid to saturate the cakes took about 15 minutes each 1/2 cup. Also, the cake should be served cold, so give plenty of time to store it in the fridge before it's served. I prepared the cake first thing in the morning, to be served at an evening dinner party. Turned out great.
aleks1217
Minneapolis, MN
1/16/2011
I couldn't find coconut cream, so I used coconut milk as the tip suggested. I really liked the whipped cream as a frosting. But I would use 2 cups of whipping cream. I didn't have enough for the sides
faskatsum
Los Angeles
9/24/2010
this cake is delicious but if i am looking for coconut i will go for the coconut cupcake recipe bon appetit put in the april 09 issue. it is a lot easier to make and has more of a coconut flavor i think. although the whipped cream is really good in this recipe.
baker7888
3/26/2009
This cake was easy and delicious. I made it for some friends we had over and one friend had three pieces. I will make this again for sure.
daniv12
12/6/2008
This is a nice dessert. I too (in Canada) could not find the coconut cream. And I didn't even skim off the top, just used the can. It still worked, except I found I needed a lot less of it to soak up into the cake. It was a nice moist cake and at first I was worried about the light topping but I think a thicker one and it would have overpowered the cake. A few mint sprigs on the top would be nice for decoration. A good cake-an original for sure.
orangeloll
toronto CANADA
9/22/2008
This was a totally amazing recipe. EVERYONE loved it, especially my husband, who is very hard to please. The finished product looks gorgeous.
Anonymous
Port Washington, NY
9/17/2008
This cake is good. I didn't make the mint whipped cream because I had some leftover buttercream to use - but I did add some mint extract to it to experiment with the coconut-mint flavor combo. I served this at a b-day party and everyone loved it. A few notes: 1. There is a small typo in the "notes" section - it should read, do not confuse coconut cream with CREAM OF COCONUT, which I almost did! 2. I couldn't find coconut cream so I used the method of skimming the cream off the top of canned coconut milk. This worked fine and I needed two 14-oz cans of coconut milk to yield enough cream. 3. The recipe says the cake can be prepared 24 hours in advance, but what it doesn't say is that it really can't be served immediately. The cakes were extremely soggy and it took several hours for the cream/condensed milk mixture to be fully incorporated into the cake. I was cutting it close to party time so it was a bit nerve wracking. Next time I'd definitely make the cakes at least 12 hours in advance. 4. after frosting the cake with my mint buttercream, I poured a layer of chocolate ganache over the whole thing. Chocolate was a nice addition!
Anonymous
new york city
8/24/2008
