Name: Coconut Mint Cream Cake
Yield: Makes 8 to 10 servings
Ingredients: 2¾ cups cake flour; 4 teaspoons baking powder; ¾ teaspoon salt; 1 cup whole milk; 1 teaspoon vanilla extract; 1 teaspoon coconut extract (optional); ¾ cup (1½ sticks) unsalted butter, room temperature; 1½ cups sugar, divided; 4 large egg whites; 1 14-ounce can sweetened condensed milk; 1 14-ounce can coconut cream; ⅓ cup chopped fresh mint leaves; ¼ cup sugar; 3 tablespoons water; 1½ cups heavy whipping cream, chilled; Sweetened flaked coconut

Misha Gravenor Photography

Mint gives delicious lift to the coconut flavors in this cake, which gets moistness from sweetened condensed milk and coconut cream.

Ingredient tip:

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.

Recipe notes

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