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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 15 |
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This recipe came about as I searched for a recipe for my future sister-in-law's Hawaiian-themed bridal shower. I found several recipes that sounded good, but not quite right, so I combined and modified them to make this one. This is a very moist cake that is somewhat Twinkie-like in flavor (if Twinkies had coconut!). The fruit is pulverized and while it adds to the flavor of the cake, you really can't pinpoint that there's fruit in it. I winged the frosting recipe, and it came out good. This makes a thick and custardy frosting, and the fruit is more perceptable here. If you prefer a lighter and fluffier frosting, add in more Cool Whip. The unflavored gelatin keeps the frosting firmer longer. Ingredients:
1 (18 1/4 ounce) box yellow cake mix with pudding |
1 (11 ounce) can mandarin oranges, divided |
1 (20 ounce) can pineapple chunks, divided |
1 1/2 cups shredded sweetened coconut, divided |
1/2 cup vegetable oil |
4 eggs |
2 cups cool whip, more if desired |
1 (3 1/2 ounce) box instant pudding mix, cheesecake flavor |
2 ounces cream cheese, softened |
1 teaspoon unflavored gelatin |
Directions:
1. CAKE: Preheat oven to 350F; grease and flour a 9 x 13 baking pan.
2. Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
3. Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
4. Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
5. Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
6. Cool thoroughly.
7. FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
8. Gently stir in Cool Whip until well-incorporated but do not overmix.
9. Spread frosting on cooled cake and sprinkle with remaining coconut.
10. Chill well before serving and store the cake in the refrigerator.
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