Cream of Coconut Explained

• Cream of coconut, which is often used in mixed drinks, is similar to condensed milk and is a byproduct of making coconut milk. Coconut milk is made by boiling shredded coconut with water at a ratio of 4-parts coconut to 1-part water. The mixture is then strained, and the remaining liquid is coconut milk. To make coconut cream, manufacturers continue to cook the mixture until almost all the water is evaporated, yielding a creamier product similar to evaporated milk. This liquid is chilled and the cream that rises to the top is cream of coconut. You can find cream of coconut milk in sweetened and unsweetened formulas, both of which work in baking. Obviously, the sweetened varieties yield a sweeter cake.

Mix It In

• To add cream of coconut directly to a white cake mix, combine the cake mix with 1 small can of cream of coconut, sour cream and the eggs and oil recommended on the package. Use whole eggs rather than egg whites, and omit the water. For an even more intense flavor, add a bit of coconut extract or almond extract, which complements the coconut flavor nicely. Beat the batter on medium for 1 to 2 minutes until it's creamy and smooth. Pour into two prepared rounds or a 9- by 13-inch rectangular pan. You can also make cupcakes with this batter. Bake the cake for 30 to 40 minutes at 350 degrees Fahrenheit or until the cake is lightly browned and it springs back when you touch it.

Taste Test

• Cream of coconut adds not only sweetness and moisture to a cake, but also fat. One cup of cream of coconut contains 897 calories and 32 grams of fat, all of which are saturated, although nutrition content may vary slightly depending on the brand. This extra fat -- along with the sour cream -- ensures a moist, tender cake. However, make it an occasional indulgence.

Jazz It Up

• Simply adding cream of coconut to a white cake mix makes a delicious cake, but take it over-the-top with a few extra steps. Poke some holes in the cake with a fork or skewer shortly after it comes out of the oven. Drizzle a bit of cream of coconut over the cake. As the cake cools, the cream of coconut seeps into the holes, adding even more moisture and coconut flavor. Add cream of coconut to a cream cheese frosting and top with toasted coconut.