I love coconut. If you're the only person in your house that likes coconut, DO NOT make this cake, otherwise you will end up eating the whole thing by yourself. Side effects of this cake include thunder thigh syndrome. Sharing may help alleviate that. Since I don't want to be the only person in the neighbourhood who jiggles when she walks, I share my baked goods, especially when it comes to coconut. I love anything coconut and I'm addicted to it. There have been times when I had to beg my brother to come over and take the cake away. My brother doesn't get fat. He also doesn't get sick.
I think he's an alien...
Let me show you how this decadent cake was born.
Coming to the party...
Let's talk about coconut milk. Coconut milk is not like your average "milky" beverage. It's extremely rich and creamy, but more importantly, very versatile. Coconut milk is sold in cans and is usually found in the organic/whole food section of the grocery store, as well as in the international food section. The brand of coconut milk varies and will yield different results depending on what it's used for. When baking, always use the full fat coconut milk; light versions do not work very well especially in dairy and egg free baking. Stick to popular brands like Thai Kitchen or Gold Label as they produce good results.
When using coconut milk, you typically need to shake it to make sure it's all combined. Usually the meaty part is separated from the liquid. In this case, however, you want to keep it separated. Do not shake it. Place it in the fridge to cool overnight. This will make it much easier to separate the solid from the liquid. Below is what coconut milk looks like after it's been chilled. The solid part stays on top and the liquid stays on the bottom. You simply scoop the solid into a bowl and you're left with a milky liquid.
I did manage to take pictures of the filling, which is essentially 3 cups of soy milk combined with the Coconut Cooked Pudding powder. I may have snuck a little bit more coconut in there because I'm a coconut addict. At some point I might need an intervention, but right now, I need my fix...
Add the Nutriwhip into your chilled bowl and beat on high until stiff peaks form. While it's beating add some sugar and coconut extract if you want, or vanilla. They both work. Make sure that the whipped topping has stiff peaks. Take about one cup of that and add it onto the filling. Set aside your topping and start assembling the cake making a layer of cake then a layer of filling in between until you have a four layer cake.
Use the whipped topping to cover the cake. You can decorate it by piping different shapes on the edges and adding toasted coconut on top. You can use sprinkles or chocolate. Whatever you like will work. Dig in and keep leftovers (if there are any) chilled in the fridge.
1 box cake mix, white or golden (you can also make your own)
1 box vanilla instant pudding powder
1 cup coconut milk, chilled and unshaken (about half of a coconut milk can)
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 tsp vanilla or coconut extract (optional)
1 box Cook & Serve Coconut Pudding (egg & dairy free)
3 cups soy or rice milk
1/2 cup unsweetened coconut (optional)
1 cup Nutriwhip (dairy free whipping cream)
1/4 cup granulated sugar
1/2 tsp coconut extract
1 cup toasted coconut, for decorating
Preheat the oven to 350 degrees and grease two 9 inch cake pans with dairy free cooking spray. Set aside.
Open the chilled coconut can and scoop out the solid part. Set aside for use another time. In a large bowl, place the cake mix, instant pudding powder, coconut liquid from can, oil, applesauce and vanilla if using. Beat on high speed for two minutes until well combine and batter is thick. Pour into prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool to room temperature then chill in freezer for one hour.
Meanwhile, prepare the filling. In a heavy bottom medium sauce pot, combine Cook & Serve pudding, soy milk and shredded coconut. Whisk to combine then place on medium heat and cook while stirring constantly to prevent burning. Once mixture thickens, remove to a large bowl and set aside to cool. Place plastic wrap on the surface to prevent a skin from forming.
When filling is cooled, remove cake pans from freezer. Let sit for 5 minutes. Remove cake from pan and slice in half to create two layers. Repeat with the second pan. Set aside all four layers while you prepare the topping.
Place Nutriwhip in a chilled bowl and whisk at high speed. Gradually add sugar. Beat for two minutes or until stiff peaks form. Remove one cup and add to filling. Set aside topping.
Place one cake layer on plate. Add one third of the filling and spread to within half inch of edge. Top with the second cake layer. Pour another third of the filling and top with the third layer of cake. Pour the remainder of the filling and top with fourth cake layer. Cover entire cake with whipped topping. Decorate using piping and toasted coconut. Chill before serving.
NOTE: Please make sure to read ALL ingredient labels. Although the Dr. Oetker Shirriff pudding brand is usually dairy free, there are some flavours that contain dairy. The same goes for the Jell-O brand made by Kraft Foods as well as the Added Touch cake mix. Read each and every label to make sure it does not contain dairy, eggs, or nuts. Stay safe and happy baking!
Nutritional Info (Per Serving)
Calories 343.94, Total Fat 13.89g, Cholesterol 0mg, Sodium 416.69mg, Potassium 125.4mg, Total Carbohydrates 52.41g, Fiber 0.97g, Sugar 32.89g, Protein 2.44g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.