Back when I was a teenager, my Young Women’s youth group at church did a fundraiser for to help us pay for going to girl’s camp. In the past, we did spaghetti dinners with a service auction, but one particular year, we gathered recipes from women in our congregation, made a cookbook, and then sold them. My mom came across one about a year ago, and brought it out for me to keep!
It has been so fun to look through all of the recipes and reminisce about he good ole days. I remember all of the older ladies and the popular covered-dish dinner dishes that always made an appearance.
As I was looking through it lately though, I had one recipe jump out to me that I had never seen before. It was submitted by one of my Young Women leaders who I just adored. She was such a great example to me and made a huge impact in my life.
This cake is similar to a Tres Leches cake in texture, but the flavor is coconut! Its a moist white cake, with coconut cream poured over the top,then topped with a mound of whipped cream. This cake is easy to make, and is perfect for a summer time treat as you eat it cool.
This will become a new favorite in the dessert for guests rotation. I made this for my brother (who is a huge coconut fan) and his family and it was gone in less than 5 minutes.
Coco Lopez Cake
For the Cake
1 box white cake mix
4 egg whites
1/3 cup vegetable oil
2/3 cup sour cream (or sub plain greek yogurt)
1 tsp vanilla bean paste
3/4 cup buttermilk
1 can Coco Lopez cream of coconut
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Preheat oven to 325. Grease a 9×13 pan and set aside.In the bowl of an electric mixer, combine all the cake ingredients and mix for 2 minutes. Bake for 30-35 minutes.
Once the cake is done, poke the entire cake with a fork. Shake the can of Coco Lopez , so it’s all combined. Pour of the cake and place in the fridge. Once the cake is cooled, whip the cream and powder sure together until soft and creamy peaks form. Frost the cake with the whipped cream and keep cold until serving.