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Receta Easy Choconut Cake
by Global Cookbook

Easy Choconut Cake
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Ingredientes

  • 1 pkt Lemon cake mix
  • 3 3/8 ounce Inst. coconut cream pudding
  • 2 c. Lowfat milk
  • 3 c. Chilled heavy whipping cream divided use.
  • 3/4 c. Powdered sugar, divided use
  • 3/4 c. Macadamia nuts, minced
  • 10 ounce Pkg. shredded coconut

Direcciones

  1. Grease and flour 2(8-inch) cake pans. Preheat oven to 350 F. Prepare cake according to package directions. Cold cakes in pans for 10 min, then invert on cooling racks. Cold Completely.
  2. Place instant coconut cream pudding mix and lowfat milk in food processor fitted with the metal blade; process for 30 seconds. Place in refrigerator.
  3. Using an electric mixer, beat 1 c. whipping cream till soft peaks form.
  4. Add in 1/4 c. powdered sugar and beat till stiff. Mix in thickened pudding.
  5. Using a long serrated knife, cut each cake in half horizontally to create 4 layers. Place 1 layer on cake plate and spread one-third of pudding mix on top, leaving 1-inch border around the edge without any filling.
  6. Sprinkle on 1/3 of minced nuts and press them lightly into filling. Place second layer on top and repeat process, using 1/2 the remaining ingredients. Repeat with third layer, using remaining filling and nuts.
  7. Place fourth layer on top.
  8. Beat 2 c. of heavy cream in large bowl with electric mixer till soft peaks form. Add in 1/2 c. powdered sugar and beat till stiff. Spread on top and sides of cake. Lightly press shredded coconut on sides and top of cake.