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Float Away Layer Cake

Photo: Blake Pearson; Styling: Mindi Shapiro Levine
Yield Makes 12 servings

Ingredients

  • 2 teaspoons baking powder
  • 1 (18.5-ounce) package butter-flavor cake mix
  • 1 (4.5-ounce) package instant vanilla pudding
  • 1/2 cup butter, softened
  • 4 large eggs
  • 1 cup water
  • 3 cups sweetened flaked coconut
  • 1 1/2 cups diced fresh pineapple
  • 1 (24-ounce) jar mango slices, drained and diced
  • 2 cups whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

How to Make It

  1. Lightly grease and flour 2 (9-inch) round cake pans.

  2. Combine first 3 ingredients in a large mixing bowl. Beat on low speed with an electric mixer until blended; add butter, eggs, and water. Beat on low speed 30 seconds. Increase speed to medium, and beat 2 minutes. Pour batter into prepared pans.

  3. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.

  4. Place coconut on a jellyroll pan. Bake at 350° for 8 minutes or until golden, stirring every 3 minutes. Cool completely.

  5. Remove cakes from pans; cool on wire racks. Slice each layer in half horizontally, creating 4 layers.

  6. Blot moisture from pineapple and mango with paper towels. Gently toss fruit together in a medium bowl. Beat cream, sugar, and vanilla in a medium bowl until stiff peaks form. Spread 1/3 cup whipped cream, 1 cup fruit mixture, and 1/3 cup toasted coconut between layers. Frost cake with remaining whipped cream, and sprinkle with toasted coconut. Chill until ready to serve.