I made this cake as an experiment and it turned out incrediable, I now make it any chance I get. It is super light and fluffy and tastes great with the pineapple filling and coconut flavored buttercream! Hope you enjoy it!
Coconut Cream Cake and pineapple filling
Ingredients
- Cake:
- 1 box coconut cake (any brand)
- Oil,water and eggs called for on box
- 1 egg
- 1 cup vanilla yogurt
- 1 cup sugar
- 1 cup flour
- 1 box coconut cream instant pudding
- 2 tsp coconut extract
- 2/3 cup flaked coconut,toasted
Filling:
- 1 lrg can crushed pineapple
- 1 cup sugar
- cornstarch and water mixture for thickening
Instructions
- Cake:
- Combine all ingrediants and mix for 2 mins. Bake in greased pans at 325 degrees for 40-50 mins, or until toothpick comes out clean.Cool in pans 10 mins and turn out to cool completely
- Filling:
- Combine crushed pineapple and sugar in medium saucepan. Bring to a boil over medium low heat and simmer, 20 mins. Thicken with cornstarch and water mixture. Cool completely before filling cake.
This cake was way to sweet for me. I even cut the 1 cup of sugar to 1/2 cup of sugar. I'm afraid with the added filling and icing this cake would be too much to bear. Sorry, I really wanted to like this cake.
where is the recipe for the coconut buttercream?
Momof4luvscakes has a delicious recipe posted "Coconut Cream Frosting". It is delicious!