I really wanted to make a lovely dessert for Easter dinner, but I wanted to work out of my stockpile. After poking around a bit, I came up with this idea. (It made me think of "When Harry Met Sally", didn't they have a coconut wedding cake?)
I started with the following from my stockpile:
- White Duncan Hines Cake Mix
- Land O Lakes Butter
- Aldi Powdered Sugar
- Hunt's Snack Pack Pudding-Lemon
- Shredded Sweetened Coconut (not sure how long it's been sitting in the freezer!)
My 11 yr. old DD whipped up two round layers of white cake, adding 1 tsp. of coconut flavoring to the batter.
Then I whipped up a batch of buttercream frosting, adding a 1/4 tsp. of coconut flavoring as I mixed it.
I placed the first layer of cake on a serving platter and spread one container of lemon pudding on the top. Placing a second layer of cake on the pudding, I spread it with butter cream frosting. I added the third layer of cake and more lemon pudding. After the final layer of cake, I frosted the entire cake with the buttercream frosting. I dusted 1/2 of the top with flaked coconut (leaving 1/2 plain for the kiddos).
A great side benefit to this cake is that I was able to bake it early and pop it in the freezer. That way, I can relax on Saturday and Sunday without doing any fussy cooking.
Want to find some more fun recipes? Check out the recipe swap at Grocery Cart Challenge.