
My first little bit of Christmas decorating!
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1 14-ounce can sweetened condensed milk
2/3 cup evaporated milk
1/2 cup unsweetened canned coconut milk
4 tbsp. Myers's dark rum, or to taste
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 tbsp. powdered sugar
Method:
Whisk the sweetened condensed milk, the evaporated milk and the coconut milk in a medium bowl. Stir in the rum.
Pour the milk mixture over the cake.
Cover the cake with plastic wrap and refrigerate overnight.
When you’re ready to serve, toast the coconut in a large frying pan over medium heat, stirring constantly. Remove the coconut from pan immediately to prevent overbrowning.
Whip the heavy cream and powdered sugar to soft peaks.
Spread whipped cream on cake and sprinkle with toasted coconut- Yum!!
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