Coconut Cake with Coconut Custard and Coconut Glaze

Tropical Traditions is America's source for coconut oil. Their Gold Label Virgin Coconut Oil is highly recommended. They also have another amazing product, Tropical Traditions Coconut Cream Concentrate. This cake just sort of came together one morning. I was only planning to make a soup with it, but then decided I wanted to also make some kind of cake for our Tropical Traditions challenge. I was recently given a new bundt pan, so I thought I’d use that! I wanted to make frosting using the boiling method. Well that didn't quite work out. It never got the right consistency for frosting. So…I decided it was more like a custard and I wanted to use it as a filling for the cake! But, it also needed something on top, so I came up with the glaze! Here’s what I did…



Coconut Cake with Coconut Custard and Coconut Glaze
by Aimee

For the Filling:

4 egg yolks
1 can evaporated milk
1 cup sugar
1 teaspoon vanilla
¾ cup butter
½ cup Tropical Traditions Coconut Cream Concentrate

Heat all of the ingredients in a medium saucepan to boiling, simmer until the sauce thickens, about 10-15 minutes. You’re looking for a pudding consistency. Chill.

For the Bundt Cake:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk
1/2 cup Tropical Traditions Coconut Cream Concentrate

Combine dry ingredients (flour, baking powder, salt). Set aside. Cream butter and sugar and beat in eggs one at a time. Add vanilla, milk and coconut cream. Fold in dry ingredients. Pour into bundt pan and bake for approximately 25 minutes until golden brown and knife inserted comes out clean. Allow to cool for a few minutes and turn out onto plate.

For the glaze:
1 cup powdered sugar

1 Tablespoon Tropical Traditions Coconut Cream Concentrate

1-2 Tablespoons almond milk (you can use regular dairy milk, this was all I had)

Mix the 3 ingredients together, adding milk until you get a glaze consistency. Set aside.

To assemble cake:
When the cake has cooled, gently slice it in half, laterally. Next, pull out some of the cake in order to make room to put the custard in. You can use as much custard to fill the inside as you like. I had a lot left over. Replace the top of the cake. Drizzle the glaze over it as shown in the photos and dust with chopped nuts if you like.