Holiday Coconut Cake

Name: Holiday Coconut Cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 6 eggs, separated; 473 milliliters BAKERS ANGEL FLAKE Coconut, divided; 158 milliliters matzo meal; 2 Tbsps orange juice; 1 teaspoon orange zest; 227 grams can crushed pineapple in juice, drained; 59 milliliters potato starch; 237 milliliters sugar; 118 milliliters PLANTERS Walnuts; 227 grams tub COOL WHIP Whipped Topping, thawed, divided

You can never have too many dessert recipes, so give Holiday Coconut Cake a try. This recipe serves 30. One serving contains 128 calories, 2g of protein, and 7g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. Head to the store and pick up potato starch, orange juice, orange zest, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Grease and flour 2 (9-inch) round pans; set aside. Process 1/2 cup coconut and nuts in food processor until finely ground; set aside.

Ingredients you will need

Coconut

All Purpose Flour

Nuts

Equipment you will use

Food Processor

Mix matzo meal and potato starch; set aside. Beat egg yolks in large bowl with mixer until blended. Gradually add sugar, beating until thick and lemon colored. Beat in orange juice and matzo meal mixture until blended. Gently stir in coconut mixture and orange zest.

Ingredients you will need

Potato Starch

Orange Juice

Orange Zest

Matzo Meal

Egg Yolk

Coconut

Lemon

Sugar

Equipment you will use

Blender

Bowl

Beat egg whites in separate bowl with mixer until stiff peaks form. Gently stir into batter.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Bowl

Pour into prepared pans.

Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Equipment you will use

Toothpicks

Oven

Place 1 cake layer on serving plate; spread top with about 1-1/2 cups COOL WHIP.

Ingredients you will need

Spread

Sprinkle with half the pineapple and 1/4 cup of the remaining coconut. Cover with remaining cake layer. Frost cake top and sides with remaining COOL WHIP; sprinkle with remaining coconut.

Ingredients you will need

Pineapple