Red White and Blue Coconut Cake
This delicious patriotic cake is filled with coconut and vanilla pudding mix. The icing is made with coconut, cool whip and cheesecake pudding mix. This elegant dessert is great for the Fourth of July and other summer holidays.
Ingredients
- 1 box yellow cake mix
- 2 2/3 cups Baker’s Angel Flake coconut , divided 7-oz. bag
- 2 1/3 cups heavy whipping cream or half-and-half, divided use
- 3.4 oz. pkg. Jell-O white chocolate or vanilla flavor instant pudding and pie filling
- 1/4 cup powdered sugar
- 12 oz. ctn. Cool Whip whipped topping thawed, or other non-dairy whipped topping
- fresh blueberries for decoration
- fresh strawberries sliced, for decoration
Instructions
- Prepare cake batter as directed on package except substitute 1 1/3 cups cream for the water; stir in 1 cup of the coconut.
- Pour into 9x13” oblong baking dish, or bake as a layered cake with two 8 or 9-inch cake pans that have been sprayed with Baker’s Joy cooking spray.
- Bake as directed on package.
- Cool on wire rack.
- Loosen cake from sides of pan and invert onto large platter, dish or cookie sheet that has been covered with foil.
- Pour remaining 1 cup cream into medium bowl.
- Add dry pudding mix and sugar.
- Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
- Gently stir in whipped topping.
- Refrigerate 15 minutes.
- Spread pudding mix over top of cake and top with coconut.
- Wash and pat dry blueberries.
- Place six blueberries in six different rows close together on far top-left part of cake.
- Wash and slice strawberries and pat dry.
- Place strawberries flat-side-down on cake in six rows leaving about 1” space between each row so the cake has the appearance of the American flag; or decorate layer cakes with blueberries and strawberries in rings or as desired.
Notes
NOTE: While the directions listed are for a 9x13" flag shaped cake, here are the directions to make a regular layer cake:
- Place one of the cake layers on a serving plate; spread top with 1 cup of the pudding mixture.
- Sprinkle with ¾ cup of the remaining coconut; cover with second cake layer.
- Place toothpicks around the edge and in center of the cake and push down into bottom cake layer to ensure top layer stays centered on cake.
- Spread top and side with remaining pudding mixture.
- Press remaining coconut into pudding mixture.
- Refrigerate at least 1 hour. Makes 18 servings.
- Decorate top with fruit, nuts, lemon peel or colored coconut if desired.
Recipe adapted from Baker's Angel Flake coconut.
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