I knew this gorgeous cake from Sweet Tea and Cornbread would be great for Easter when I saw it. In this tasty and lovely layered cake, orange and coconut mix so well together. For stacked cakes, I utilize a Cake Leveler as a special tool. It’s easy to use and gives you a beautiful, smooth surface on which to build your layers.
One thing to keep in mind is that you should utilize instant vanilla pudding rather than cooking and serving pudding. The frosting will be very runny if you use the cook and serve method. The recipe comes from Sweet Tea and Cornbread. Enjoy!
INGREDIENTS:
Cake:
1 orange cake mix (I used Pillsbury Moist Supreme Creamsicle cake mix)
1 cup flaked, sweetened coconut
Tools: Cake Leveler for beautiful even cake layers
Frosting:
1 (15 oz.) can mandarin oranges, do not drain, crushed
Note: If you are using mandarin oranges for garnish, be sure to set a few aside
1 (5 oz.) large instant vanilla pudding mix (not prepared)
1 cup flaked, sweetened coconut
1 (8 oz.) frozen whipped topping, thawed
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