Coconut Bouquet Cake

Coconut Bouquet Cake

Tags: Cakes

  • Prep Time: 20 min
  • Cook Time: 50 min
  • Ready Time: 135 min
  • Yield: 12 to 16 servings

Ingredients

CAKE

  • Pillsbury® Baking Spray with Flour
  • 2 cups sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 5 large eggs
  • 1 1/2 teaspoons coconut extract
  • 2 1/4 cups Pillsbury BEST® All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup shredded coconut, chopped

GLAZE

  • 1/2 cup sugar
  • 1/4 cup water
  • 1 1/2 teaspoons coconut extract

GARNISH

  • Flowers
  • Whipped cream or frozen whipped topping, thawed
  • Assorted fresh fruit

Preparation Directions

CAKE

  • HEAT oven to 350°F. Spray a 10-inch tube pan or fluted tube pan with flour no-stick cooking spray.
  • COMBINE sugar and shortening in bowl of electric mixer. Beat at medium speed until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in coconut extract.
  • COMBINE flour, baking powder and salt in medium bowl. Add alternately with buttermilk to shortening mixture, beating at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into prepared pan.
  • BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, top side up, on serving plate. Use toothpick to poke 12 to 15 holes in top of cake.

GLAZE

  • COMBINE sugar, water and coconut extract in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake. Cool completely.
  • ADD a bouquet by placing a small glass or votive filled with flowers in middle of the cake.
  • PLACE spoonfuls of whipped topping and assorted fresh fruit on each serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 510 (Calories from Fat 230), Total Fat 25g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 95mg, Sodium 210mg, Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 45g), Protein 6g; Percent Daily Value*: Vitamin A 10%, Vitamin C 25%, Calcium 8%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.