Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Coconut Cake with Berries and Cream 3.6 (74) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 30 mins Total Time: 11 hrs 30 mins Servings: 14 A riff on tres leches, this coconut-spiked spongecake is soaked in condensed milk, heavy cream, and -- in place of the usual evaporated milk -- coconut milk. Serve it with mixed berries and whipped cream. Ingredients 1 stick unsalted butter, melted and cooled, plus more for pans 6 large eggs, separated ¼ teaspoon baking soda ¼ teaspoon fine salt 1 cup sugar ⅓ cup flaked unsweetened coconut, toasted and finely ground 1 cup all-purpose flour, divided 2 cups heavy cream, divided 1 can (13.75 ounces) unsweetened coconut milk 1 can (14 ounces) sweetened condensed milk 3 cups mixed fresh berries (about 12 ounces), for serving Directions Preheat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula. Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours. Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Serve with mixed berries. Print