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Tropical Comfort Mother-in-Law Cake

Tropical Comfort Mother-in-Law Cake

Tropical Comfort Mother-in-Law Cake: a creamy coconut-plum dessert that wins hearts with every bite.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 eggs, separated
  • 2 cups all-purpose wheat flour, sifted
  • 2 cups granulated sugar
  • 1 cup warm milk
  • ½ teaspoon vanilla extract
  • 1 tablespoon baking powder
Filling 'Mother-in-Law'
  • 1 can sweetened condensed milk
  • ½ box (about 200 ml) heavy cream or milk cream
  • 100 g grated coconut
  • 300 g plums in syrup, chopped
  • 1 tablespoon butter
Covering Glaze
  • 1 can sweetened condensed milk
  • ½ box (about 200 ml) heavy cream or milk cream
  • 1 tablespoon butter
  • Extra grated coconut for decorating

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric hand mixer
  • Medium saucepan
  • Silicone spatula

Method
 

  1. Preheat oven to 180°C (350°F) and grease a 9-inch round cake pan.
  1. Whip egg whites until stiff peaks form and set aside.
  1. Beat egg yolks with sugar until pale and creamy.
  1. Gently stir in warm milk and vanilla into the yolk mixture.
  1. Sift in flour and baking powder, folding until just combined.
  1. Fold in whipped egg whites gently.
  1. Pour batter into the pan and bake for 35–40 minutes or until a toothpick comes out clean.
  1. Let the cake cool completely before slicing.
  1. In a saucepan, combine condensed milk, egg yolks, butter, and grated coconut over medium heat, stirring until thickened (about 5–7 minutes).
  1. Stir in heavy cream and chopped plums with some syrup; let cool to room temperature.
  1. In another saucepan, heat condensed milk with butter, stirring until slightly thickened (about 3–4 minutes) and then stir in heavy cream; cool until spreadable.
  1. Once cooled, slice the cake horizontally into layers and brush with reserved plum syrup.
  1. Spread the coconut-plum filling generously between the layers and cover the cake with condensed milk glaze.
  1. Decorate with grated coconut, then refrigerate for at least 2 hours before serving.

Nutrition

Calories: 360kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 10gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 150IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

This cake is best enjoyed within 3–4 days and should be refrigerated. Cover tightly to avoid fridge odors.
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