Coconut Cranberry Alaska Recipe

Coconut Cranberry Alaska Recipe
Coconut Cranberry Alaska Recipe photo by Taste of Home
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Coconut Cranberry Alaska Recipe

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"This impressive treat is my favorite company dessert, it's perfect for a holiday gathering!" writes Joan Hallford of North Richland Hills, Texas. "The recipe is easy to prepare in advance and makes such a beautiful presentation. I always receive raves when I serve it and predict that you will, too."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1 package (9 ounces) white or yellow cake mix
  • 2 envelopes unflavored gelatin
  • 1/2 cup sugar, divided
  • 1-1/2 cups cranberry juice
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3 cups heavy whipping cream, divided
  • 1/4 cup chopped pecans
  • 1-1/2 cups sweetened shredded coconut, toasted

Directions

Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack.
In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set.
In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set.
Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut. Yield: 12-16 servings.
Originally published as Coconut Cranberry Alaska in Taste of Home December/January 2003, p68

  • 1 package (9 ounces) white or yellow cake mix
  • 2 envelopes unflavored gelatin
  • 1/2 cup sugar, divided
  • 1-1/2 cups cranberry juice
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3 cups heavy whipping cream, divided
  • 1/4 cup chopped pecans
  • 1-1/2 cups sweetened shredded coconut, toasted
  1. Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack.
  2. In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set.
  3. In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set.
  4. Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut. Yield: 12-16 servings.
Originally published as Coconut Cranberry Alaska in Taste of Home December/January 2003, p68

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