Saturday, March 30, 2013

Blue Ribbon Toasted Coconut Cake with Rum Cream Filling

Coconut Creme Cake:

1 box white cake mix
1 c. flour
3/4 t. salt
1 c. creme of coconut milk (the kind used to make piña coladas)
2 eggs
1 1/3 c. water
1 t. coconut extract
2 T. canola oil

Directions: Preheat oven to 325 degrees. Sift with whisk the first 3 ingredients in mixing bowl. Mix in remaining ingredients. Beat with medium speed mixer for 2 mins. Scraping down sides as needed. Pour batter equally into 2 round cake pans that are oiled and floured. Bake 25-30 mins. or until toothpick inserted comes out clean. Remove cakes from pans and cool on wire rack. While cakes bake prepare rum cream filling.

Coconut Rum Cream Filling:

1 box vanilla pudding
3/4 c. creme of coconut milk
1/2 c. milk
3/4 t. rum extract
1/2 c. unsweetened coconut flakes (can use sweetened, but I prefer unsweetened)

Directions: Mix all ingredients in mixing bowl for 2 mins. on medium. Scraping bowl as needed. Cover bowl with plastic wrap touching top of filling mixture. Refrigerate until ready to use.

Fluffy Coconut Buttercream Icing

1/2 lb. room temperature salted butter (can use unsalted, just add 1/2 t. salt)
3 c. confectioners sugar
2 T. cream
1 1/2 t. coconut extract

Directions: Mix butter in bowl with medium speed mixer for 7-8 mins. Mixing until butter is pale in color. Add the rest of ingredients and beat for 5 more minutes. Frost cake when cooled.

Toasted Coconut

1 1/2 c. unsweetened coconut flakes

Directions: Place coconut flakes on cookie sheet and bake at 325 degrees for 5 mins or until very lightly toasted. Remove from oven and cool.

Assembly of cake: Working with cooled cakes. Place custard mixture between the 2 stacked cake layers. Keeping away from edge by 1/2 in. Next frost cake with the icing. Then gentle cover cake with the toasted coconut. Refrigerate until ready to serve.

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