the cooking time for the 2 cakes are waaaay off. try 40 mins instead of 20. if you're like me, i can't cut a cake into 2 horizontal halves correctly. so i ended up making just a 2-layer cake, instead of 4. since i did a 2-layer cake, you don't need as much coconut flakes or fruit; probably half the amount. the whipped cream was nice, but you definitely need to keep it chilled afterwards. from what i tasted from a piece of the edge (this cake was bday gift to someone), it was pretty tasty. i think it may be a little too sweet, considering you have fruit, toasted coconut, and whipped cream. 2 stars: the instructions need to be readjusted. Update: 2/7/2012 - The birthday guy said it was my best cake yet. So hence the jump from 2 stars to 4 stars. Everyone said that the cake was moist and flavorful and the fruit combo was awesome.
Float Away Layer Cake
Photo: Blake Pearson; Styling: Mindi Shapiro Levine
Yield: Makes 12 servings
- 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
- Lightly grease and flour 2 (9-inch) round cake pans.
- 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.
- 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.
- Place coconut on a jellyroll pan. Bake at 350° for 8 minutes or until golden, stirring every 3 minutes. Cool completely.
- Remove cakes from pans; cool on wire racks. Slice each layer in half horizontally, creating 4 layers.
- 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.
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