Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts

Coconut Raspberry Cake with Pudding & Whipped Topping Frosting

Oh how I love cake! And, of course so does my husband and family. His favorite cake is coconut. In my past life I was a cake decorator. I made hundreds of cakes and cupcakes for every occasion. My home usually had the aroma of a bakery, especially on Friday when everyone came to pick up their special occasion cake.

What a great dessert for Valentine's Day or any day. This cake is definitely a keeper! This one has a layer of raspberry filling that is so delicious. You could also use any jam (seeds removed of course). It doesn't matter which one you use they all are wonderful. A real winner for the whole family, holidays, birthdays or just any day...
This cake uses few ingredients and also uses a boxed cake with a few ingredients added to make it really moist and tasty. The frosting is made of either instant coconut or vanilla pudding mix with the addition of Cool Whip, or whipping cream makes the frosting so dang good! All in all, this recipe is not only good, but is cost efficient. In these days when everything is so expensive in the grocery store, this one "takes the cake" for being really good and inexpensive to make.

If you like a lighter cake, use the box cake instructions below. If you like a denser cake, use the instructions that adds a few more ingredients to the cake mix. I personally like the denser cake, but either method works well. The denser cake tastes more like a wedding cake texture and holds together very well. 

Time to Make a Raspberry Coconut Layered Cake...
Let's start with the raspberry filling. Combine fresh raspberries, water, sugar and lemon juice to a small saucepan and cook until the raspberries have broken down.
Place the raspberry mixture into a mesh strainer. Push as much of the raspberry flesh that you can through the strainer. Dispose of the seeds.
Return the mixture to the saucepan and bring back up to a boil. Then add the cornstarch mixture to the raspberry mixture and cook until it is thick and bubbly. The color will get darker as you cook it. Cool completely before spreading on the cake.
Follow the instructions for either cake. Once your layers are baked, cool completely. I place both layers in the refrigerator. It makes spreading the raspberry filling easier.
Now it's time to assemble. Make sure that your cake is cooled. Level your cakes by cutting any domed area on the layers. Place your first layer on your cake plate that you plan on using. I use a cake turntable to decorate. You can purchase one at Walmart or any craft store that has cake decorating supplies. They are very inexpensive. It is not necessary, but it sure makes frosting a cake a lot easier.

First spread the raspberry filling on the first layer. Then spread your whipped pudding frosting on top of the raspberry layer. Top with the second layer. Fill the seam between both layers with frosting. This will seal in the raspberry filling so it doesn't show through the final frosting layer.
Now frost the whole cake and top with coconut. This cake does need to be refrigerated. You can remove from refrigerator shortly before you serve.

Coconut Cake with Pudding and Whipped Topping Frosting Recipe...

  • 1 pkg. white cake mix (plus ingredients to make cake) - follow cake mix instructions
  • 1 tsp almond extract or coconut extract
Directions for Cake Mix only:
  1. Preheat oven to 350°F. Spray cooking spray on 2 10" round cake pans. Flour the pans for a quick release of cake. You can also use parchment paper to line the bottom of the pans, but be sure to spray sides of pans with cooking spray.
  2. Prepare cake mix according to package directions, adding almond or coconut extract. 
  3. Pour batter into pan. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean. 
  4. Cool 10 minutes. Run knife around edge of cake pans. Cool cake completely. Remove cakes from pans; discard parchment paper. 
  5. Place one cake on cake plate. Top with frosting, then with preserves. Place second cake on top of frosting and frost completely. Sprinkle with coconut
For a denser Cake add the Following:
  • 1 cup flour
  • 1 cup sugar
  • 1/2 tsp. salt
  • 3 large eggs = room temperature
  • 1 1/3 cup water or milk (room temperature
  • 2 T. vegetable oil
  • 1 cup sour cream or yogurt
  • 2 tsps. vanilla
Directions for a dense Cake:
  1. Preheat oven to 325 degrees F.
  2. Grease and flour two 8" cake rounds, line with parchment.
  3. Combine all dry ingredients and whisk together.
  4. Add wet ingredients and mix until combined.
  5. Divide batter between the pans and bake for approximately 50 minutes or until toothpick inserted comes out clean.
  6. Cool in pans on wire rack for 10 minutes, then turn onto wire racks to cool completely.
Raspberry Cake Filling
  • 12 oz. unsweetened raspberries
  • 2/3 cup water
  • 1 cup sugar
  • 1 T. lemon juice
  • 3 T. cornstarch dissolved in 1/4 cup of water
  • 2 tsp. raspberry extract or 2 T. raspberry liquor
Directions for Raspberry Cake Filling:
  1. Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. 
  2. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down
  3. Remove from heat and pour the mixture through a mesh strainer to remove seeds.
  4. Dissolve cornstarch into 1/4 cup water. 
  5. Pour mixture back into the pan and whisk in the cornstarch mixture.
  6. Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
  7. Pour mixture into a bowl and allow it to cool completely. *Original recipe from the Cake Central website.
Frosting Ingredients:
  • 1 3/4 cup  cold milk
  • 1 large pkg. white chocolate or vanilla instant pudding and pie filling
  • 1/4 cup powdered sugar
  • 1 container (8 oz. ) frozen whipped topping, thawed or 8 oz. of whipped cream whipped (or you can add both to make a creamier frosting
  • 1 cup sweetened flaked coconut
  1. Combine milk, pudding mix and powdered sugar. Whisk 1-2 minutes or until mixture begins to thicken. Fold in whipped topping.
  2. Spread jam over bottom half of cake. Spread 1 cup (250 mL) of the frosting over jam. Top with remaining cake layer. Spread sides and top of cake with remaining frosting. Sprinkle with coconut. Refrigerate 1 hour. 
One Final Thought...

Well that's it for one of my favorite foods...CAKE! So many kinds to choose from and so little time to make all of them. But, most of these I have tried and they are great. The one I love the best, besides the Coconut Cake is the Lemon Blueberry cake. It is so moist and so good...if you are going to try any of these, try the Lemon Blueberry cake first. You won't be disappointed!

Always remember..."Life's dessert first!"...words to live by! 

Banana Sour Cream Cake..... "The Best!"

There's nothing better than a banana cake with cream cheese frosting and lots of nuts. It's irresistible. This cake is so moist and light in texture. I'm sure the sour cream added to the recipe makes it so very moist. The frosting has cream cheese in it that makes it less sweet and is definitely the best frosting for this type of cake. A great everyday cake or a great dessert when company comes. We all have those left over ripened bananas. I make muffins, bread, and any recipe that ripe bananas can be used in and now I've added my favorite, Banana Sour Cream Cake!
This recipe is one of the original recipes from My Food and Family by Kraft. I loved receiving that recipe magazine in the mail oh so long ago. I think everyone received it at one point. I checked the internet to see if it still exists and it does. Every recipe in that magazine was a winner. This recipe for Banana Sour Cream Cake is one of my favorites. As you can see from mine and theirs, I love nuts on cake, so mine has a lot more nuts.

Here Is What You Will Need for Banana Sour Cream Cake...
You will need the following: yellow cake mix, eggs, mashed ripe bananas (about 3), sour cream, and oil for the cake. You will need cream cheese, butter, powdered sugar and walnuts for the frosting.

Let's Make a Banana Sour Cream Cake...
Beat cake mix, eggs, bananas, sour cream and oil with a mixer on low until combined, scraping bottom of bowl often. Beat on medium for 2 minutes to make sure all is combined.
The original cake recipe was baked in a 9X13 cake pan. I chose to use two 8" round cake pans instead. Grease bottom and sides of can pans and place parchment paper in the bottom so the cake doesn't stick. Bake for 35 minutes. This cake is dense, so you might need to cook a little longer. To make sure it is done, use a toothpick in the center. When it comes out clean, the cake is done. Allow cake to cool before removing from cake pans.

How To Make Perfect Parchment Cake Rounds...

I came across this method of cutting parchment rounds and it makes perfect parchment rounds every time. It's by Martha Stewart...

A Perfect Parchment Paper Circle
by Martha Stewart

It's Time to Frost Your Cake...
Once your cakes are cooled, it's time to frost. I have made a lot of cakes in my lifetime and found that a turntable is the best way to frost a round cake. You can find many different turntables on the internet or the big box stores. They are very reasonable and make cake decorating so much easier. 
This turntable is plastic, but does the job very well. I purchased it on Amazon and it was very inexpensive. You can find it here. I place a non-slide liner, which can be purchased at the Dollar Tree, under it, so it doesn't move. 
The cream cheese frosting is so delicious. The cake is moist and the cream cheese frosting is just the right sweetness. It's so good! After you have frosted your cake, cover it completely with chopped walnuts, or chopped nuts of your choice. I think the walnuts are the best for this type of cake.

And Here It Is...
Making This Cake In A 9X13" Pan...
If you prefer, you can make this cake in a 9X13" pan. Follow the directions for the recipe below, but rather than using two 8" round cake pans, use a 9X13" pan. Grease your pan and place parchment in the bottom. When the cake has cooled, cut it in half and frost just like you would for the 8" pans. You are creating a layer cake with the 9X13" cake.

This cake only has 5 ingredients and the frosting only has 4 ingredients.  It's not only great tasting, it's relatively inexpensive to make.  

Banana Sour Cream Cake Recipe...
  • 1 pkg. (2-layer size) yellow cake mix
  • 3 eggs
  • 1 cup mashed ripe bananas (about 3)
  • 1 cup sour cream
  • 1/4 cup oil
  • 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 pkg. (16 oz.) powdered sugar (about 4 cups)
  • 1 cup Planter's Walnut pieces
  1. Heat oven to 350 degrees.
  2.  Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Best on medium 2 minutes.  
  3. Pour into greased and floured 8" round  pans. Bake 35 minutes or until toothpick inserted in center comes out clean.  
  4. Cool cake completely in pan on wire rack.  
  5. Beat cream cheese and butter with mixer on medium until blended. 
  6. Gradually add sugar, beating well after each addition. 
  7. Remove cake from pans. 
  8. Place 1 8" disk on cake platter. Frost. Top with remaining 8" cake disk and frost top and sides. 
  9. Press nuts onto sides and top. Refrigerate leftovers. 
One More Thought...
I think I could talk all day about cakes.  Any kind, any shape, any flavor. In another lifetime, I was a cake decorator. If you walked into my house on a Thursday, Friday, Saturday or Sunday, you would swear that you were in a bakery. I have to say I was at my lowest weight when I decorated cakes. You would think it would be the other way around, but it's not. After smelling the goodies and eating a lot of frosting, the idea of eating cake wore off. After I ended my cake decorating career, the taste of cake once again came back. Only this time it was just for my family and me.

Always remember..."Life's dessert first!"...words to live by!