COCONUT CAKE

By Nana_CAM

Ingredients

• Cake:
• 1 package *18.25 ounces) white cake mix (plus ingredients to make cake)*
• 1 teaspoon almond extract
• Frosting & Filling
• 3/4 cup cold milk
• 1 package (3.3 ounces) white chocolate instant pudding and pie filling
• 1/4 cup powdered sugar
• 1 container (8 ounces) frozen whipped topping, thawed
• 1/3 cup cherry or peach jam
• 1 cup sweetened flaked coconut

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 325 degrees. Cut a circle of Parchment Paper to fit flat bottom of Springform Pan. Spray pan with nonstick cooking spray; place parchment circle on bottom.

2. For cake, in Classic Batter Bowl, prepare cake mix according to package directions adding almond extract with water; pour batter into pan. Bake 60-65 minutes or until Cake Tester inserted in center comes out clean. Cool on Nonstick Cooling Rack 10 minutes. Run knife around edge of cake and release collar of pan. Cool cake completely.

3. Place cooling rack over top of cake; invert and remove bottom of pan and parchment. Invert cake to serving plate. Cut cake in half horizontally. Gently slide top half onto Cutting Board.

4. For frosting, pour milk into clean Batter Bowl. Add pudding mix and powdered sugar. Whisk 1-2 minutes or until pudding begins to thicken. Fold in whipped topping.

5. To assemble cake, spread jam over bottom half of cake using Large Spreader. Spread 1 cup of the frosting over jam. Top with remaining cake layer. Spread sides and top of cake with remaining frosting. Gently pat coconut over cake. Refrigerate 1 hour.