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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. It tastes like coconut cream pie, so it's like getting the best of two desserts in one, writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert. Ingredients:
3/4 cup sugar |
2 tablespoons shortening |
2 tablespoons butter, softened |
1 egg |
1 egg yolk |
3/4 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup 2% milk |
frosting/filling: |
1/2 cup sugar |
4 teaspoons water |
2 teaspoons light corn syrup |
1 egg white |
1/4 teaspoon cream of tartar |
1/4 teaspoon vanilla extract |
1 cup cold 2% milk |
1/2 teaspoon coconut extract |
1/2 cup instant vanilla pudding mix |
6 tablespoons flaked coconut, divided |
Directions:
1. In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
2. Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
3. In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
4. In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix.
5. Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator. Yield: 6 servings.
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