Plantation Coconut Cake Recipe
Plantation Coconut Cake is a delightful cake that is sure to win your hearts and taste buds!!!! Serve it as dessert for a grand family dinner, they will love it. Don€™t miss out on this Plantation Coconut Cake recipe!
Ingredients
| Yellow cake mix package | 1 | |
| Instant vanilla pudding mix package | 1 , toasted | |
| Eggs | 4 standard | |
| Water | 1 Cup (16 tbs) | |
| Oil | 1/3 Cup (16 tbs) | |
| 1 jar (12 oz.) strawberry or raspberry preserves | ||
| Confectioner’s sugar | 1 1/2 Cup (16 tbs) (Creamy Glaze:) | |
| Milk | 2 1/2 Tablespoon (Creamy Glaze:) | |
| Butter/Margarine | 2 Tablespoon, softened (Creamy Glaze:) | |
| Flaked coconut | ||
Directions
In a large bowl, with electric mixer, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed 2 minutes.
Pour batter into greased 16 cup fluted tube dish.
Cook at LOW 10 minutes and at MEDIUM-HIGH 6 minutes, or until toothpick inserted near center comes out clean.
Rotate cake 14 turn every 5 minutes.
To dry top of cake cover with wax paper during last minute of cooking.
Let stand, uncovered, 15 minutes before inverting on plate.
Let stand, until cool.
Store covered.
Meanwhile, prepare glaze.
In bowl, combine sugar, milk and butter; stir until smooth.
Split cake into 3 layers; spread preserves between layers.
Drizzle with creamy glaze and top with coconut.
Store covered.
Pour batter into greased 16 cup fluted tube dish.
Cook at LOW 10 minutes and at MEDIUM-HIGH 6 minutes, or until toothpick inserted near center comes out clean.
Rotate cake 14 turn every 5 minutes.
To dry top of cake cover with wax paper during last minute of cooking.
Let stand, uncovered, 15 minutes before inverting on plate.
Let stand, until cool.
Store covered.
Meanwhile, prepare glaze.
In bowl, combine sugar, milk and butter; stir until smooth.
Split cake into 3 layers; spread preserves between layers.
Drizzle with creamy glaze and top with coconut.
Store covered.
Chef
