Tapioca Cake

From Semi-Homemade Cooking with Sandra Lee

Ready In:
50mins
Serves:
Units:

ingredients

  • For the cake

  • butter-flavored cooking spray
  • 1 (18 1/4 ounce) box vanilla cake mix (recommended ( Betty Crocker)
  • 13 cup canola oil
  • 3 eggs
  • 1 14 cups white cranberry juice
  • For the filling

  • 1 (3 ounce) box cook n' serve tapioca pudding (recommended ( Jell-O)
  • 1 (14 ounce) can light coconut milk (recommended ( Thai Kitchen)
  • 1 teaspoon coconut extract
  • 12 cup shredded coconut
  • For the frosting

  • 3 (12 ounce) cans fluffy white frosting (recommended ( Betty Crocker)
  • 2 teaspoons coconut extract
  • fresh blueberries
  • 1 12 cups shredded coconut
  • 3 recipes blueberry sauce

  • 2 cups frozen blueberries
  • 13 cup blueberry vodka (recommended ( Stoli)
  • 14 cup blueberry jam
  • 1 tablespoon cornstarch
  • 12 orange, zest of

directions

  • Preheat oven to 350 degrees F.
  • Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
  • In a large bowl, combine cake mix, oil, eggs, and white cranberry juice.
  • Use an electric mixer to beat cake batter on low speed for 30 seconds.
  • Scrape down sides of bowl and beat for 2 minutes on medium speed.
  • Divide batter evenly into prepared pans.
  • Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
  • Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
  • Bring to a boil over medium heat, stirring constantly.
  • Remove from heat and let cool.
  • In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
  • For assembly:

  • With a serrated knife, cut cake layers in half horizontally; set aside.
  • Fill pastry bag or zip-top bag with a third of the frosting; set aside.
  • Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers.
  • Place final cake layer on top.
  • Frost outside of cake with remaining frosting.
  • Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
  • Blueberry Sauce:

  • 2 cups frozen blueberries.
  • 1/3 cup blueberry vodka (recommended: Stoli).
  • 1/4 cup blueberry jelly.
  • 1 tablespoon cornstarch.
  • 1/2 orange, zested.
  • Combine all ingredients in saucepan.
  • Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.
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RECIPE MADE WITH LOVE BY

@luvmybge
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@luvmybge
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"From Semi-Homemade Cooking with Sandra Lee"
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  1. luvmybge
    From Semi-Homemade Cooking with Sandra Lee
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