I've been slowly cleaning out and reorganizing my pantry. One thing that I seem to keep buying is oddly enough coconut milk. I'm slightly addicted to making green curry for dinner since one batch can last me 3-4 meals. So when I found 4 cans of coconut milk hidden in the back, I decided to make the
Triple Layer Coconut Custard Cake with Cream Cheese Frosting.Mine didn't turn out nearly as pretty as the original recipe, so I am posting her picture.
It's a little tedious to make but so worth the time. Even the cake by itself is worth the extra dishes it takes to separately whip up the egg whites. I can't wait to make this cake again!
I have been obsessed with cake for the last few weeks (I actually have a blog post in draft form about this very matter). You read my mind, because I've moved on from carrot cake to coconut cake! It looks amazing - I bet it was so fluffy because of the whipped egg whites.
ReplyDeleteomg that cake sounds AMAZING!
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