QUICK COCONUT-PINEAPPLE CAKE
FOR THE CAKE:
1 (18.25-ounce) package white cake mix
3 egg whites
1 1/4 cups buttermilk
2 tablespoons vegetable oil
1 teaspoon lemon extract
TO ASSEMBLE THE CAKE:
1 (16-ounce) jar pineapple preserves
1/2 cup lemon curd*
1 (16 ounce) container cream cheese frosting
1 (6 ounce) package frozen flaked coconut, thawed
fresh mint sprig (for garnish)
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into prepared cake pans.
Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.
TO ASSEMBLE THE CAKE:
For the filling, combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.
*Look for lemon curd on the jam and jelly aisle of your supermarket.
Source: Southern Living, March/April 2005
FOR THE CAKE:
1 (18.25-ounce) package white cake mix
3 egg whites
1 1/4 cups buttermilk
2 tablespoons vegetable oil
1 teaspoon lemon extract
TO ASSEMBLE THE CAKE:
1 (16-ounce) jar pineapple preserves
1/2 cup lemon curd*
1 (16 ounce) container cream cheese frosting
1 (6 ounce) package frozen flaked coconut, thawed
fresh mint sprig (for garnish)
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into prepared cake pans.
Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.
TO ASSEMBLE THE CAKE:
For the filling, combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.
*Look for lemon curd on the jam and jelly aisle of your supermarket.
Source: Southern Living, March/April 2005
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