I made this recipe as part of my experimentation with the Eastside Distilling Holiday Liqueurs. This one in particular comes from the Egg Nog Liqueur which is usually available through February depending on where you shop.
1 box white cake mix
1 cup Eastside Distilling’s Egg Nog liqueur
1/3 cup sugar
Prepare the cake as directed and allow to cool. Cut cake into 1″ cubes and set aside. The white cake mix I used called for 3 egg whites which left me with three yolks left over, which is how this whole thing got started in the first place. If your cake mix calls for whole eggs you might want to adjust accordingly.
If you can’t get Egg Nog Liqueur where you live you can substitute a standard store bought egg nog and 1.5 oz of white rum.
Take egg yolks left over from cake, in a small saucepan whisk egg yolks and sugar. Combine well. Then heat mixture over medium low heat. Slowly add egg nog, mixing and stirring constantly to avoid burning. When all elements have been combined simmer on low for 1-2 minutes. Do not allow to boil.
Allow mixture to cool slightly and thicken.
I’ve covered the whipped topping before HERE but will repeat for clarity.
Coconut Whipped Cream Topping:
1 can full fat coconut milk
1/2 cup powdered sugar
2 tablespoons Eastside Distilling holiday spice liqueur
Chill can of coconut milk overnight to allow water to settle. Scoop white cream out and leave water in the bottom. Should net about 9/10th of a can. In a medium bowl, whisk coconut cream, sugar and liqueur until the sugar is fully combined. Do not over whip.
The cream will not be very stiff but should hold some shape while chilled. Serve In a parfait or dessert cup place 5-6 cake cubes, cover with egg nog custard, top with coconut whipped cream, and then die of ecstasy.