Coconut Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake
1 package (18.25 ounces) white cake mix (plus ingredients to make cake)
1tsp. almond extract
Frosting & Filling
1package whit chocolate instant pudding and pie filling
1/4 cup powdered sugar
1 container (8 oz) frozen whipped topping thawed
1/3 cup raspberry jam
1cup sweetened flaked coconut
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Directions: |
Directions:1. Preheat oven to 325 F cut spray circle pans with nonstick spray
2. Prepare cake mix according to package for layer cake directions adding almond extract with water. Pour into pan bake 60-65 minutes or until cake tester comes out clean. Cool, run knife around edge of cake and release collar of pan cool completely
3. For frosting pour milk into clean bowl add pudding mix and powdered sugar. Whisk 1-2 minutes or until pudding begins to thicken. Fold in whipped topping.
5. Assemble cake, spread jam over the bottom half of the cake. Spread 1c of the frosting over the jam. Top with the remaining cake layer, spread sides and top with remaining frosting. Gently pat coconut over cake. Refrigerate 1 hour |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:45 minutes |
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