Coconut Cream Cake(Makes 12 Servings)
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A home-kitchen version of coconut cream cake(makes 12 servings), written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (18 3/4 oz.) pkg. pudding included yellow cake mix
- 3 eggs
- 1 c. water
- 1/3 c. vegetable oil
- 2 Tbsp. grated orange rind
- 1 1/2 c. heavy cream
- 3 Tbsp. 10x confectioners sugar
- Coconut Cream Filling
- flaked coconut
Method
Prepare cake mix with eggs, water and oil, adding orange rind following label directions.
Divide batter into two greased and floured round 9 x 1 1/2-inch cake pans.
Bake in a moderate oven (350°) for 30 minutes or until centers spring back when lightly touched with fingertips.
Cool in pans on wire racks 10 minutes; turn out onto racks.
Cool completely.
Split each layer in half to make 4 thin layers.
Beat cream with 10x sugar in a small bowl until stiff.
Put layers together with Coconut Cream Filling. Frost side and top with whipped cream.
Sprinkle generously with flaked coconut.
Rate:
