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Coconut Cream Cake

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This coconut cream cake recipe is a tropical dessert featuring sweet, flakey coconut and Duncan Hines® Classic White Cake with Creamy Vanilla Frosting.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 25 Minutes
  • Servings: 12 Slices
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
  2. Combine cake mix, pudding mix, water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in 1/3 cup coconut by hand. Pour into prepared pans.
  4. Bake 28 minutes or until toothpick inserted in center comes out clean.
  5. Cool cakes on wire rack for 25 minutes. Remove cakes from pans and cool completely.
  6. Spread flat side of one cake layer with frosting, top with next layer and frost entire cake. Sprinkle with remaining 1 cup of coconut onto top and side of cake.

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Tips

Add fruit to Icing

Add fruit to Icing

The trick to adding fruit to icing is to make sure that the combined mixture is thick enough to spread. You can thicken fruit by gently bringing it to a boil in a pan. Next, combine 3 Tbsp. cornstarch with 1 Tbsp. water then whisk into boiling fruit mixture a little at a time. Be sure to bring it back to a boil to complete the thickening process. Cool completely before combining with frosting.


orange supreme found!!!!!

orange supreme found!!!!!

Finally found orange supreme cake in Stop& Shop in Brick NJ No other local store carries it. It's one of my favorites.





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