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Coconut Brunch Cake With Whipped Cream Frosting | |||||||||||||||||||||||||
Course : Cakes Serves: 12 |
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Ingredients:
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Preparation / Directions:Cake: Preheat oven to 350ΓΈ. Butter and flour two 8-nch round cake pans with 2-inch high sides. Sift flour, baking powder and salt into medium bowl. Mix in graham cracker crumbs. Using electric mixer beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. beat in vanilla. Mix in dry ingredients alternately with milk. Fold in walnuts and coconut (batter will be very thick). Divide batter between prepared pans; smooth tops. Bake until tester inserted into center comes clean, about 35 minutes. Cool in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) FILLING: Mix 1/2 cup berries, 1/2 cup pineapple. 1/2 cup banana and preserves in a small bowl. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over cakeCover with fruit mixture. Top with seconf layer. Spread remaining frosting over top and sides of cake . Refrigerate at least 2 hours and up to 8 hours. Press coconut onto sides of cake. Garnish top of cake with halved berries, remaining 2/3 cup pineapple and remaining 2/3 cup banana. Arrange whole berries around base of cake, if desired.
WHIPPED CREAM TOPPING:
Beat all ingredients in large bowl to stiff peaks. (Can be prepared 4 hours ahead. Cover and refrigerate.)
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Nutritional Information:236 Calories (kcal); 11g Total Fat; (42% calories from fat); 2g Protein; 33g Carbohydrate; 59mg Cholesterol; 121mg Sodium | |||||||||||||||||||||||||