Cake Ingredients:
- 1 (8 ounce) package flaked coconut
- 1 cup ground pecans
- 3/4 cup butter
- 1 1/2 cups white sugar
- 6 eggs
- 1 (12 ounce) package vanilla wafers, crushed very fine
- 1/2 cup milk
Cake Directions:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
Frosting Ingredients:
- 1 can of sweetened condensed milk following instructions below OR
- 1 can of Nestle La Lechera (then you don’t have to do the crazy stunt below)
- 1/2 cup confectioners sugar
- 2 T vanilla extract
- 2 sticks butter, softened
- 1/2 tsp salt
- 1 cup toasted coconut
- topping 1 1/2 cups toasted coconut
- 3/4 cup chocolate chips, melted
***Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.****
Frosting Directions:
Toast sweetened flaked coconut either on a cookie sheet covered with parchment paper in the oven on 350F tossing occasionally. Beat cooled cooked condensed milk or Nestle La Lechera, butter, confectioners’ sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour.
Melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.
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