It was my parents’ anniversary this past weekend. They celebrated 55+ years of, as my Mom so eloquently put it, “putting up with each other”! We had them over for a quiet meal, but we needed to have something special for dessert. As with many seniors (and not seniors), fat and calories are on the radar. I concocted this cake just for them inspired by one of my Mom’s favourite flavours: coconut. And as an added bonus, it begins with a cake mix!
To a plain white cake mix, I added 1/4 c. oil, 1 t. coconut extract and I replaced the eggs with egg whites and the water with low-fat coconut milk. Be careful not to over-bake as the cake is a little more dense than the original cake mix and therefore tends to be dry. The fluffy filling is what really makes this cake delicious. Following directions from a previous post, whip solidified coconut milk with a tablespoon of confectioner’s sugar and 2 t of coconut extract. Fold in a can each of mandarin oranges and crushed pineapple that have been well-drained and run through a food processor until finely chopped. I also added about 1/2 c of sweetened shredded coconut to this tropical mix.
Fill and top the cake. Wrap tightly with plastic wrap and leave in the fridge overnight. Slice in thick wedges….or have two. Who’s looking?!!