Ingredients: |
Ingredients: 1 pkg. (18 l/2 oz) yellow cake mix.
FILLING: l pkg. (3 1/4 oz.) vanilla pudding and pie filling mix (not instant). 1 1/2 cups milk. 1/2 c. heavy cream. 2 Tbsp. confectioners sugar. l/2 t. vanilla extract. 1 can ( 3 1/2oz.) flaked coconut.
FROSTING--3 egg whites. l/3 c. light corn syrup,, 3/4 cup sugar, dash salt, 1/8 t. cream of tartar.
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Directions: |
Directions:1) Prepare cake batter. Bake as label directs, in 2 (9-by-1/2 inch) layer-cake pans; cool. Make Filling: Make pudding as label directs, using just 1 1/2 cups milk.
2) Pour into medium bowl; place waxed paper directly on surface. Refrigerate until well chilled--at least 2 hours. 3) In small bowl, combine heavy cream, sugar, and vanilla extract. With portable mixer, beat at medium speed just until stiff. Fold into pudding with 3/4 c. coconut. Refrigerate. 4) Make Frosting: In top of double boiler, combine egg whites, corn syrup, sugar, salt, and cream of tartar. Cook over boiling water (water should not touch double-boiler top), beating with portable mixer until soft peaks form when beater is raised -- about 4 min. 5) Remove from boiling water, beat until thick (about 2 min.) 6) To assemble: With sharp knife, split layers to make 4. Place layer, cut side up, on plate; spread with l/3 of filling. Top with second layer, cut side down, spread with l/3 of filling. Add third layer, cut side up; spread with filling. Top with last layer. 7) Frost cake, sprinkle with rest of coconut. Refrigerate. |
This recipe for BOSTON CREAM CAKE (COCONUT PARTY CAKE) is from