Prep 15 mins
Cook 30 mins
Please beware! If you are diabetic or cannot deal with too much sugar steer clear! This is a rich cake but well worth it. To make sure its not too sweet I recommend using a plain cake as a basis. What makes this easy way is that I just buy the ready mix in the box to make the cake and while its baking I make the sauce to pour onto it later. The meringue is simple too-egg whites and sugar. I have yet to try to make this with the granulated Splenda but will try it. You can serve this on its own or garnish with strawberries or mangoes.
- 1 (16 ounce) box butter recipe cake mix (i.e. Betty Crocker, Pillsbury)
- 1 tablespoon vanilla extract
For Milk Mixture
- 2 (8 ounce) cans evaporated milk
- 2 (6 ounce) cans condensed milk
- 2 (8 ounce) cans coconut milk
Meringue or icing
- 8 egg whites
- 2 cups sugar
- Prepare a yellow butter cake straight from the box as directed and add 1 tbsp of vanilla. Bake in a 9 x 12 pan sprayed with nonstick spray.
- While the cake is baking, pour all cans of milk (condensed, evaporated and coconut) into a pot on low-medium heat stirring frequently to avoid the milk from burning to the bottom of the pot.
- It should be a bit thicker consistency than whole milk. Not too much though. If its too thick add some regular whole milk. Too thin add some more condensed milk. The flavor of the mixture should be that of a caramel taste. This should stay on the stove until the cake is out of the oven (approx 30-40 min).
- Once the cake comes out, let it cool and turn the heat off of the milk. While still warm, poke holes with a toothpick all over the cake. This will allow the milk mixture to seep into the cake as you pour it on. Pour the mixture on slowly, allowing the mixture to soak into the cake as much as possible. I pour on about a cup at a time until the whole mixture is in the pan along with the cake. If it doesn't seem to fit, save the remaining mixture in the fridge.
- Once the mixture is in, place the cake into the fridge. This should be served cold-not frozen.
- NOW here is the tricky part. To make the meringue icing you must be very careful or else it will flop on you.
- Take the egg white into a bowl and with a hand held blender whip them for at least 3-5 minutes. They must be whipped at very high speed. Then, VERY SLOWLY, start adding in the sugar at about 3 tbsp at a time continuously whipping with the hand held. The sugar will slowly stiffen up the egg whites. Keep adding sugar to the mixture until you are able to make stiff little mountains with the egg whites when you pull the blender out. The longer you whip it, the better the odds are that they will remain fluffy and thick. Otherwise, they will seem to melt away after spreading it on the cake. Just spread the meringue all over the top of the cake.
- Cut pieces in squares and place on plate. Pour a small amount of the milk mixture on the plate around the base of the cake slice. Serve just as is or garnish with slices of strawberries or mangoes. You can also sprinkle shredded dry coconut on the top of the cake.
- Storage: keep covered and refrigerated. Great with a cup of cappuccino.