Tuesday, December 7, 2010

Rave Review Cake Featured on WXIX Fox 19 - Here is the Recipe!

This delicious cake is a family favorite and is especially welcome around the holidays. We like this recipe because it combines the convenience of using box mixes with special added ingredients for a cake that tastes truly home-made. The rich and decadent icing is from scratch - but so easy to make!



“RAVE REVIEWS” COCONUT CAKE
1 pkg. yellow cake mix (2 layer size)
1 3-ounce pkg. Jell-O Instant Vanilla Pudding
1-1/2 c. milk
4 eggs
¼ c. vegetable oil
1 tsp. vanilla extract
2 c. Baker’s Angel Flake Coconut
1 c. chopped pecans or walnuts
Preheat oven to 350 degrees. Prepare 3 layer cake pans and set aside. Blend cake mix, pudding mix, milk, eggs, oil & vanilla in large mixing bowl. Beat at medium speed for approximately four (4) minutes. Stir in coconut and nuts. Pour into pans and bake for 35 minutes, or until tests done. Remove from oven and cool on wire rack ten (10) minutes; remove from pans and cool completely before frosting.

COCONUT CREAM CHEESE FROSTING
1-1/2 sticks of butter, softened to room temperature
1-1/2 bricks (12 ounces) cream cheese, softened to room temperature
3 c. confectioner’s sugar
2 tsp. vanilla extract
1-1/2 c. chopped pecans or walnuts
2 c. Baker’s Angel Flake Coconut
Combine butter and cream cheese, creaming until light and fluffy. Add confectioner’s sugar and vanilla, mixing well. Stir in coconut and nuts. Spread between cake layers, on top and sides.
Note: Freezes beautifully. Unwrap totally before defrosting.

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