HAWAIIAN HONEYMOON CAKE
This recipe came about as I searched for a recipe for my future sister-in-law's Hawaiian-themed bridal shower. I found several recipes that sounded good, but not quite right, so I combined and modified them to make this one. This is a very moist cake that is somewhat Twinkie-like in flavor (if Twinkies had coconut!). The fruit is pulverized and while it adds to the flavor of the cake, you really can't pinpoint that there's fruit in it. I winged the frosting recipe, and it came out good. This makes a thick and custardy frosting, and the fruit is more perceptable here. If you prefer a lighter and fluffier frosting, add in more Cool Whip. The unflavored gelatin keeps the frosting firmer longer.
Provided by Vino Girl
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
- Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
- Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
- Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
- Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
- Cool thoroughly.
- FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
- Gently stir in Cool Whip until well-incorporated but do not overmix.
- Spread frosting on cooled cake and sprinkle with remaining coconut.
- Chill well before serving and store the cake in the refrigerator.
Nutrition Facts : Calories 369.4, Fat 18.4, SaturatedFat 7.4, Cholesterol 60.6, Sodium 383.8, Carbohydrate 48.5, Fiber 1.2, Sugar 34.6, Protein 4.2
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