STRAWBERRY LAYERED COCONUT CREAM CAKE
List of Ingredients
- 8 OUNCE SOFTENED CREAM CHEESE
- 1 TEASPOON VANILLA EXTRACT
- 1 CUP POWDERED SUGAR
- 1 CUP WHIPPING CREAM
- 2 BAKED 8" ROUND YELLOW CAKE LAYERS
- 1 1/2 CUPS SLICED STRAWBERRIES, DIVIDED
- 1 CUP SHREDDED, TOASTED COCONUT, DIVIDED
Instructions
- IN A MIXER BOWL, BEAT CREAM CHEESE AND VANILLA ON MEDIUM SPEED UNTIL CREAMY. ADD POWDERED SUGAR AND BEAT UNTIL INCORPORATED. ON LOW SPEED GRADUALLY ADD THE CREAM, BEATING UNTIL SMOOTH.
- INCREASE SPEED TO MEDIUM, BEAT UNTIL MIXTURE IS THICKENED AND FLUFFY. ( MIXTURE SHOULB BE THE CONSISTENCY OF FROSTING).
- PLACE 1 CAKE LAYER ON A CAKE PLATE OR A ROUND SERVING PLATTER. SPOON 1 CUP FILLING OVER CAKE, SPREADING TO WITHIN 1/2" OF EDGE.
- ARRANGE 1 CUP STRAWBERRIES ON TOP, OVERLAPPING IF NECESSARY. SPOON AN ADDITIONAL 3/4 CUP FILLING OVER STRAWBERRIES, BEING CAREFUL AS NOT TO MOVE THE STRAWBERRIES AROUND.
- SPRINKLE EVENLY WITH 1/2 CUP OF TOASTED COCONUT, TOP WITH SECOND CAKE LAYER.
- SPOON REMAINING FILLING OVER TOP OF SECOND LAYER SPREADING SLIGHTLY TO SMOOTH. SPRINKLE WITH REMAINING COCONUT AND GARNISH WITH REMAINING STRAWBERRIES. REFRIGERATE AT LEAST 1 HOUR TO FIRM UP BEFORE CUTTING.
- 12 SERVINGS
SOURCE: A RECIPE 4 ALL
MARY
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