You want a cake that is easy to assemble, but all will have to do ooohing and aaaahing, you should try this recipe Coconut and Orange Marble Layer Cake. It begins with a boxed cake mix and frosting is actually a tin glaze from the supermarket shelf. Nevertheless, this cake is very tasty, very beautiful, and could become a classic in your files.
Coconut Layer Cake and Orange MARBLE
1 box (2-layer size) white cake mix
1 cup water
1 / 3 cup canola oil
4 large egg whites
1 / 4 cup frozen orange juice concentrate, thawed
Preheat oven to 350 degrees.
Butter and flour two 9-inch round cake pans, each of them.
In a large bowl combine cake mix, water, oil and eggs on low speed of electric mixer until all the cake mix is moistened. Increase speed to high and beat for two minutes. Remove 1 1 / 2 cups batter into a bowl. Spread rest of batter evenly between prepared cake pans two. Add the orange juice concentrate about 1 1 / 2 cup reserved batter and mix well. Pour the batter over the white orange dough and use spoon to swirl a little marble.
Bake at 350 degrees for 25-35 minutes or until cake springs back when lightly touch the center. Cool in pans for 15 minutes, then remove to wire racks to cool completely.
Topping:
1 cup flaked coconut
1 teaspoon sugar
2 tablespoons water
1 tablespoon frozen orange juice concentrate, thawed
Combine coconut, sugar, water and juice concentrate in a small bowl. Spread batter into a greased baking sheet and bake at 350 degrees for 10 to 12 minutes or until light golden brown. Stir occasionally during cooking, cooling.
Frosting:
A bath vanilla frosting
1 pkg (3 ounces) cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons grated orange peel
In a small bowl, beat frosting, cream cheese, juice concentrate and orange zest until smooth.
To assemble cake: Place one cooled cake layer on the pie plate. Add half cup frosting over top and smooth out evenly. Place the second layer of enamel. Use the remaining frosting to frost the top and sides of cake. Sprinkle 1 / 2 cup of the topping over the sides of the cake and the rest over the top. The refrigerator for at least one hour before serving. Store cake in refrigerator.
Yield: 16 servings
Per serving: 350 calories, 50 g carbohydrate, 3 g protein, 16 g fat, 6 milligrams cholesterol, 280 mg sodium
Enjoy!
Coconut Layer Cake and Orange MARBLE
1 box (2-layer size) white cake mix
1 cup water
1 / 3 cup canola oil
4 large egg whites
1 / 4 cup frozen orange juice concentrate, thawed
Preheat oven to 350 degrees.
Butter and flour two 9-inch round cake pans, each of them.
In a large bowl combine cake mix, water, oil and eggs on low speed of electric mixer until all the cake mix is moistened. Increase speed to high and beat for two minutes. Remove 1 1 / 2 cups batter into a bowl. Spread rest of batter evenly between prepared cake pans two. Add the orange juice concentrate about 1 1 / 2 cup reserved batter and mix well. Pour the batter over the white orange dough and use spoon to swirl a little marble.
Bake at 350 degrees for 25-35 minutes or until cake springs back when lightly touch the center. Cool in pans for 15 minutes, then remove to wire racks to cool completely.
Topping:
1 cup flaked coconut
1 teaspoon sugar
2 tablespoons water
1 tablespoon frozen orange juice concentrate, thawed
Combine coconut, sugar, water and juice concentrate in a small bowl. Spread batter into a greased baking sheet and bake at 350 degrees for 10 to 12 minutes or until light golden brown. Stir occasionally during cooking, cooling.
Frosting:
A bath vanilla frosting
1 pkg (3 ounces) cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons grated orange peel
In a small bowl, beat frosting, cream cheese, juice concentrate and orange zest until smooth.
To assemble cake: Place one cooled cake layer on the pie plate. Add half cup frosting over top and smooth out evenly. Place the second layer of enamel. Use the remaining frosting to frost the top and sides of cake. Sprinkle 1 / 2 cup of the topping over the sides of the cake and the rest over the top. The refrigerator for at least one hour before serving. Store cake in refrigerator.
Yield: 16 servings
Per serving: 350 calories, 50 g carbohydrate, 3 g protein, 16 g fat, 6 milligrams cholesterol, 280 mg sodium
Enjoy!
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