Coconut Cloud Cake

Coconut Cloud Cake
Serves 8
1 cup coconut cream
3 tbsp. superfine sugar
1 ½ tsp. coconut extract (or coconut-flavored rum), divided
½ tsp. vanilla extract
7 oz. (½ can) canned sweetened condensed milk
2 ½ tbsp. canned coconut milk
1 Kowalski's Pound Cake or Angel Food Cake, sliced 1" thick
1 recipe - Pineapple-Rum Sauce (below)
- garnishes, to taste: toasted coconut and crushed Coconut Bistro Meringues

In a medium mixing bowl, using an electric mixer, whip cream until soft peaks almost form; whisk in sugar until dissolved and soft peaks form. Whisk in 1 tsp. coconut extract and the vanilla extract; set aside. In a small dish, whisk sweetened condensed milk with coconut milk and remaining coconut extract. Spoon approx. 1 tbsp. of milk sauce on each of 8 serving plates. Place 2 slices of cake on top of the sauce; top evenly with pineapple sauce. Drizzle evenly with additional sauce to taste. Garnish desserts with coconut whipped cream, toasted coconut and crushed cookies. Serve immediately.

PINEAPPLE-RUM SAUCE: In a small saucepan over medium-high heat, combine 1 ½ cups water, 1/2 cup Kowalski's Pure Honey, 1/4 cup sugar and 3 tbsp. dark rum (or coconut-flavored rum). Bring to a boil, stirring constantly until sugar melts and syrup thickens slightly (about 3 min.). Add 2 cups chopped fresh pineapple. Reduce heat to low and simmer until pineapple is tender and syrup is thick (about 20 min.). Cool slightly before serving.

Good to Know:

  • Find Bistro Meringues in the Bakery Department.
  • To toast coconut, heat in a small skillet over medium heat until lightly browned (3-5 min.), stirring frequently.