Wonderful, creamy coconut cake. Just one tip to sort out the Coconut CREAM/ Coconut MILK enigma. Some people here use these terms interchangeably. Look at the ingredients on the can, and if you see sugar FIRST, and then coconut milk (plus some other fillers) then DO NOT add the condensed milk. Just use it straight up.
If you’re can has the ingredients listed as: coconut milk, water, etc (but no sugar), then DO use the condensed milk to sweeten it, but even then try half a can of condensed milk first and keep tasting it until it is to your desired level of sweet. Then proceed to drizzle this over your warm cake as per the recipe. I bought both, I found coconut milk in the sauce aisle at the grocery store, it was just coconut milk and water. I also bought coconut cream in the alcoholic drink section, and it was already sweetened. I’m glad I bought both, I warmed them both up separately, and the coconut MILK sweetened with 1/2 can of condensed milk, kept the true tasted of sweet and coconut. The sweet coconut CREAM is way too sweet (because it’s manufactured mainly for pina coladas and needs to offset the alcohol and pineapple juice…) So, all this to help one soul from making the mistake of adding sweet condensed milk to already overkill sweet coconut cream. Also, whip your cream with just a hint of sugar, don’t try to make it sweet, sweet cream.
The cake will be very sweet as is, and you can make or break it with the whipped cream. Happy baking!!!
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