Dessert: Coconut Cake with Berries and Cream

This scrumptious coconut cake topped with fresh berries and cream will make your mouth water all summer long.

Ingredients

1 stick butter
6 large eggs
1/4 tsp. baking soda
1/4 tsp. fine salt
1 c. sugar
1/3 c. flaked unsweetened unsweetened coconut
1 c. all-purpose flour
2 c. heavy cream
1 can unsweetened coconut milk
1 can sweetened condensed milk
3 c. mixed fresh berries

Instructions

Preheat oven to 350 degrees F. Generously butter a 9- by 13-inch glass baking pan. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes.
Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula.
Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerate at least 5 hours and up to 8 hours.
Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Serve with mixed berries. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.