Last Friday night was the support group dinner for Alzheimer's Idaho and since I had done a Valentine themed door prize I thought I would make them a pretty and yummy cake.
Using a recipe that includes a cake mix makes this lovely cake much easier than a scratch cake and the end result is still a lovely cake.
I wanted to use a pastry cream (or a much quicker substite) between the layers so I chose to make a three layer cake. Either oil and flour your 9" pans or use a product like Baker's Joy that easily sprays onto the pans.
Into the oven - the three cake pans will fit in a regular size oven.
While the cake is baking make the filling and cover completely with plastic wrap (so no skin will form), lay the wrap on the filling and put into the fridge.
Once the cake has cooled place on either your serving plate or in my case a cardboard cake round and put 1/2 of the filling on the first layer.
Add layer #2 and the other half of the filling and then top with the final layer, ready to frost.
My instructions are always the same for any type of buttercream frosting, follow the directions and when it is all mixed, set the mixer on a medium speed and walk a way for a bit - let the frosting just whip and fill with air to make it nice and fluffy.
Ready for the frosting, put a good amount on the top and work around the cake and then finish with the top.
Now that it is frosted, ready to apply the coconut flakes.
Start with the sides, work around and then finish on the top, just as yo do with the frosting. To avoid a big mess, slip some waxed paper under the cake.
Decorated the top with some cupcake picks and the larger picks have bamboo sticks so I washed them very well before adding to the cake. The hostess will remove the picks before serving.
The yummy cake, the door prize for this month and a couple of cartons of raspberry sherbet - ready for delivery to these wonderful caregivers dessert after their dinner.
Easy Custard Filling Recipe
1 cup whole milk
1/2 cup whipping cream
1 box vanilla instant pudding mix
1 tsp honey
Mix together all ingredients and whip until the mixture thickens, then cover with plastic wrap and refrigerate until ready to use. You may substitute any type of pudding depending on the type of filling you desire.
Coconut Cake Recipe
Preheat oven to 350°
1 package white cake mix (I used DH French Vanilla)
1 cup real sour cream
4 large egg white, room temp
1/2 cup of room temp water
1/3 cup canola oil
1/2 tsp coconut extract, not imitation if possible
Mix all the ingredients in your mixer until well mixed, do not overbeat.
Pour equally into three 9" or 8" cake pans and bake until are done and a toothpick comes out clean. For three layers approximately 20 minutes. Check at about 18-20 minutes so you don't over bake.
Let the cake cool in the pans for a few minutes and then place on a wire rack to cool completely.
1 package cream cheese, room temp (8oz)
1 stick butter (1/4 pound) room temp
1/2 tsp coconut extract
1/2 tsp vanilla extract or 1/4 tsp vanilla bean paste
4 cups of powdered sugar
2 cups sweetened coconut
Place the cream cheese and butter in the mixing bowl and whip until light and fluffy. Add both of the extracts and whip some more until well combined. Gradually add the 4 cups of powdered sugar (be careful you don't want a sugar storm in your kitchen) until all combined and then set the mixer on medium and just let it whip for awhile - this lets air into the frosting and it will become lighter and fluffier.
Frost the cake and then apply the coconut.
Thank you for stopping by.