I knew this gorgeous cake from Sweet Tea and Cornbread would be great for Easter when I saw it. In this tasty and lovely layered cake, orange and coconut mix so well together. For stacked cakes, I utilize a Cake Leveler as a special tool. It's easy to use and gives you a beautiful, smooth surface on which to build your layers.
One thing to keep in mind is that you should utilize instant vanilla pudding rather than cooking and serving pudding. The frosting will be very runny if you use the cook and serve method. The recipe comes from Sweet Tea and Cornbread. Enjoy!
INGREDIENTS:
Cake:
1 orange cake mix (I used Pillsbury Moist Supreme Creamsicle cake mix)
1 cup flaked, sweetened coconut
Tools: Cake Leveler for beautiful even cake layers
Frosting:
1 (15 oz.) can mandarin oranges, do not drain, crushed
Note: If you are using mandarin oranges for garnish, be sure to set a few aside
1 (5 oz.) large instant vanilla pudding mix (not prepared)
1 cup flaked, sweetened coconut
1 (8 oz.) frozen whipped topping, thawed
INSTRUCTIONS:
- preheat the oven to 350-f degrees. Line two 9′′ cake pans with parchment paper and then spray with nonstick baking spray.
- Prepare the cake mix according to the package directions. After the cake has been mixed well, stir in 1 cup of coconut. Bake according to cake mix instructions for two 9″ cake pans. After cooked through, remove from oven and let cool.
- Prepare to frost: In a large mixing bowl, crush the mandarin oranges with their juices with an electric mixer. Mix in the instant pudding mix and coconut and mix well. Fold in the whipped topping until combined.
- When the cakes are cool enough to handle, remove them from the pans and set them on a flat surface. Using a cake leveler, cut the tops off both of the cakes to get a flat surface. Take one of the cakes and place the cut side down on the cake plate. Add a layer of frosting. Place the 2nd layer cut side down on top of the frosting layer. (This will give you a perfectly flat surface on the top of the cake for great-looking frosting). Frost the top and sides of the cake. Garnish with a few mandarin oranges if desired.
- Let chill in the fridge for several hours before serving.