Bolavian Coconut Cake
A luscious coconut cake layered with angel food cake, custard, and whipped topping, topped with coconut and cherries—perfect for desserts and special occasions.
Ingredients
Instructions
- Beat egg whites until stiff; set aside.
- In a saucepan, mix sugar and flour; add milk and vanilla and cook until custard reaches medium thickness.
- Dissolve gelatin in cold water.
- Fold dissolved gelatin and beaten egg whites into the custard.
- Slice angel food cake about 1/4-inch thick and line the bottom of a large Pyrex dish.
- Pour custard mixture over the cake slices.
- Repeat layering until the dish is full.
- Set in refrigerator overnight.
- Cover the top with Cool Whip or whipped cream.
- Sprinkle coconut on top.
- Arrange cherries on top to center each square.
- Score into squares before serving.
Tips & Substitutions
For best results, use room temperature eggs to help achieve stiff peaks when beating the egg whites. If you don't have gelatin, you can substitute with agar-agar for a similar texture. To add more tropical flavor, consider incorporating a splash of coconut extract into the custard mixture. Make sure to gently fold the egg whites to maintain the lightness of the cake.
Serving Suggestions
This Bolavian Coconut Cake is perfect for summer gatherings or as a light dessert after a hearty meal. Serve it alongside fresh tropical fruits like pineapple or mango for a refreshing contrast. It pairs beautifully with Coffee Cake Gems for a dessert spread. Consider adding a drizzle of chocolate sauce for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake will continue to absorb moisture, so it's best enjoyed fresh. If you plan to reheat, remove the whipped cream topping and warm individual portions in the microwave for about 10-15 seconds, then add the topping back before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Bolavian Coconut Cake contains roughly 469 calories, with 9g protein, 94g carbohydrates, and 1g fat. It is a good source of protein (18% of the Daily Value). Note that it is relatively high in sodium, at 516mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk?
Absolutely! You can use almond milk or coconut milk for a dairy-free version of this recipe. Just be aware that using a flavored milk might slightly change the overall taste of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).