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Impressive holiday dessert in half the time? Yes, please! This white-on-white cake calls on a boxed mix to slash prep time. It then gets a decadent boost from a soak in eggnog and sweetened condensed milk for a twist on traditional dulce de leche. Top it off with sweet whipped cream as frosting and a flourish of snowy coconut.
Ingredients
1pkg. (2-layer-size) white cake mix
3Tbsp. rum
1 3/4 to 2cupseggnog, divided
1cupsweetened flaked coconut, divided
1 (14-oz.) cansweetened condensed milk
1cupwhole milk
1recipe Sweetened Whipped Cream
Sweetened Whipped Cream
1 1/2cupsheavy cream
3Tbsp.powdered sugar
1tsp.vanilla
1Tbsp.rum (optional)
Directions
Preheat oven to 350°F. Grease a 3-qt. rectangular baking dish. Prepare cake mix according to package directions, except replace water with the 3 Tbsp. rum and enough eggnog to equal amount of water replaced. Stir in 1/2 cup of the coconut.
Bake until a toothpick comes out clean, 30 to 35 minutes. Remove cake to a wire rack; prick cake generously with a skewer, reaching all the way to the bottom of the dish. Let cake cool in baking dish on a wire rack 1 hour.
In a large bowl whisk together sweetened condensed milk, 1 cup eggnog, and milk. Gradually pour over top of the cooled cake, letting it soak in. Cover and chill at least 2 hours or up to 24 hours.
Before serving, spread Sweetened Whipped Cream over top of cake. Sprinkle with remaining 1/2 cup coconut. Cover and store in the refrigerator up to 3 days.
Sweetened Whipped Cream
In a large bowl beat heavy cream with a mixer on medium until soft peaks form. Slowly beat powdered sugar into the cream mixture until medium-stiff peaks form. Gradually beat in 1 tsp. vanilla and, if you like, the 1 Tbsp. rum.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Cakes</span>
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