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Coconut Cream Dream Cake

Coconut Cream Dream Cake
This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. "It tastes like coconut cream pie, so it's like getting the best of two desserts in one," writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert.
6 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 2 tablespoons shortening
  • 2 tablespoons butter, softened
  • 1 egg
  • 1 egg yolk
  • 3/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • FROSTING/FILLING:
  • 1/2 cup sugar
  • 4 teaspoons water
  • 2 teaspoons light corn syrup
  • 1 egg white
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 1 cup cold 2% milk
  • 1/2 teaspoon coconut extract
  • 1/2 cup instant vanilla pudding mix
  • 6 tablespoons flaked coconut, divided

Directions

  • In a small bowl, cream the sugar, shortening and butter until light
  • and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour,
© Taste of Home 2013

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Coconut Cream Dream Cake (continued)

Directions (continued)

  • baking powder and salt; add to creamed mixture alternately with
  • milk. Beat just until combined.
  • Pour into two 6-in. round baking pans coated with cooking spray. Bake
  • at 350° for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes; remove from pans to wire racks. Cool
  • completely.
  • In a double boiler over simmering water, combine the sugar, water,
  • corn syrup, egg white and cream of tartar. With a portable mixer,
  • beat on low speed for 1 minute. Continue beating on low over low
  • heat until frosting reaches 160°, about 5 minutes. Pour into a
  • small bowl; add vanilla. Beat on high until stiff peaks form, about
  • 7 minutes.
  • In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let
  • stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut;
  • fold into pudding mix.
  • Split each cake into two horizontal layers. Spread a third of the
  • pudding over one cake layer; repeat layers twice. Top with remaining
  • cake. Frost top and sides. Toast remaining coconut; sprinkle over
  • top. Store in the refrigerator. Yield: 6 servings.
Nutrition Facts: 1 slice equals 413 calories, 12 g fat (6 g saturated fat), 86 mg cholesterol, 445 mg sodium, 70 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013