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    Blackberry Coconut Cake


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    1 18 1/2 ounce white cake mix with pudding
    1 3 1/2 ounce black raspberry gelatin
    1 cup vegetable oil
    1/2 cup milk
    4 eggs
    1 cup blackberries
    1 cup flaked coconut
    1 cup chopped pecans
    Blackberry-Nut Icing (below)

    Recipe



    Preheat oven to 350°F.  Spray 3 9-inch cake pans with non-stick vegetable spray.

    In a large mixing bowl, combine cake mix, gelatin, oil, and milk; beat until blended.  Add eggs, one at a time, beating well after each addition.  Fold in blackberries, coconut, and pecans.  Pour into prepared cake pans.

    Bake 25 to 30 minutes or until a tester inserted in the center comes out clean.  Cool in pans for 10 minutes.  Remove from pans; cool completely on a wire rack.  Fill and frost with Blackberry-Coconut Icing.

    BLACKBERRY-COCONUT ICING
    1/2 cup butter or margarine, softened
    1 pound confectioners' sugar
    1/4 cup milk
    1/2 cup blackberries
    1/2 cup flaked coconut
    1/2 cup chopped pecans
    In a medium mixing bowl, cream butter and sugar until light and fluffy; beat in milk until of spreading consistency.  Stir in blackberries, coconut, and pecans.

 

 

 

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