Labor Day Desert Recipe - Coconut Cake with Berries and Cream!
With Labor Day Weekend approaching, we at Roberts Crafts wanted to give you a delicious recipe for a very popular desert to serve to your guests at this weekend's BBQ!
Here is what you'll need:
stick unsalted butter, melted and cooled, plus more for pan
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 cup sugar
1/3 cup flaked unsweetened coconut, toasted and finely ground
1 cup all-purpose flour, divided
2 cups heavy cream, divided
1 can (13.75 ounces) unsweetened coconut milk
1 can (14 ounces) sweetened condensed milk
3 cups mixed fresh berries (about 12 ounces), for serving
Directions:
Step 1 :
Preheat oven to 350 degrees. 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.
Step 2:
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.
Step 3:
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.
Step 4:
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 refrigerator at least 5 hours and up to 8 hours.
Step 5:
Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.
Now all you need to do is sit back and enjoy this delicious desert! From all at Roberts Crafts, have a great Labor Day Weekend!
*Thank you to our friends at Martha Stewart for this recipe!










