Tapioca Cake

Name: Tapioca Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters frozen blueberries; 12 servings Fresh blueberries; 0 blueberry jelly; 79 milliliters canola oil; 118 milliliters shredded coconut; 355 milliliters shredded coconut; 1 teaspoon coconut extract; 2 teaspoons coconut extract; 1 Tbsp cornstarch; 296 milliliters white cranberry juice; 3 eggs; 1 kilograms fluffy white frosting (recommended: Betty Crocker); 397 grams light coconut milk (recommended: Thai Kitchen); 1 orange, zested; 85 grams box cool n serve tapioca pudding (recommended: Jell-O); 517 grams box vanilla cake mix (recommended: Betty Crocker); 79 milliliters blueberry vodka (recommended: Stoli)

Need a dairy free dessert? Tapioca Cake could be an outstanding recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 817 calories, 5g of protein, and 30g of fat each. If you have coconut extract, eggs, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.

Ingredients you will need

Baking Spray

Butter

Equipment you will use

Baking Pan

Oven

In a large bowl, combine cake mix, oil, eggs, and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.

Ingredients you will need

White Cranberry Juice

Cake Mix

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Divide batter evenly into prepared pans.

Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.

Equipment you will use

Oven

Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.

Ingredients you will need

Shredded Coconut

Coconut Extract

Coconut Milk

Pudding Mix

Equipment you will use

Sauce Pan

Bring to a boil over medium heat, stirring constantly.

Remove from heat and let cool.

In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.

Ingredients you will need

Coconut Extract

Frosting

Equipment you will use

Bowl

With a serrated knife, cut cake layers in half horizontally; set aside.

Equipment you will use

Serrated Knife

Fill pastry bag or zip-top bag with a third of the frosting; set aside.

Ingredients you will need

Frosting

Equipment you will use

Pastry Bag

Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers.

Ingredients you will need

Frosting

Place final cake layer on top. Frost outside of cake with remaining frosting.

Ingredients you will need

Frosting

Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.

Ingredients you will need

Shredded Coconut

Blueberries