Tapioca Cake
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Canola Oil3
Eggs1.25 cups
Cranberry Juice (white)2 tsps
Coconut Extract1.5 cups
Shredded Coconut2 cups
Frozen Blueberries1 tbsp
CornstarchDirections:
1
Preheat oven to 350 degrees F
2
Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside
3
In a large bowl, combine cake mix, oil, eggs, and white cranberry juice
4
Use an electric mixer to beat cake batter on low speed for 30 seconds
5
Scrape down sides of bowl and beat for 2 minutes on medium speed
6
Divide batter evenly into prepared pans
7
Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean
8
Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan
9
Bring to a boil over medium heat, stirring constantly
10
Remove from heat and let cool
11
In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside
12
For assembly: With a serrated knife, cut cake layers in half horizontally; set aside
13
Fill pastry bag or zip-top bag with a third of the frosting; set aside
14
Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge
15
Fill middle of ring with 1/3 of pudding
16
Repeat with 2 more layers
17
Place final cake layer on top
18
Frost outside of cake with remaining frosting
19
Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce
20
Combine all ingredients in saucepan
21
Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened