Ingredients for Pink Cherry Coconut Cake
- Cherry Chip Cake Mix
- Instant Vanilla Pudding
- 1/2 cup vegetable oil (reduced from original recipe)
- Applesauce
- 4 large eggs
- Low Fat Buttermilk
- Angel Flake Coconut
- Maraschino Cherry
- Powdered Sugar
- 1 cup (2 sticks) unsalted butter, softened
- Shortening
- Skim Milk
- Cherry Juice
- Vanilla
- 1 cup chopped pecans
- Cherries
- Coconut
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How to Make Pink Cherry Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and oil, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the shredded coconut, chopped pecans, and maraschino cherries.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the pink icing (recipe not included in this JSON, but can be easily found with a web search for 'pink buttercream frosting').
- Once the cakes are completely cool, frost the layers and the top of the cake with the pink icing.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
229g
Fat
41g
Carbs
21g
