Float Away Layer Cake

Name: Float Away Layer Cake
Ingredients: 2 teaspoons baking powder; 1 (18.5-ounce) package butter-flavor cake mix; 1 (4.5-ounce) package instant vanilla pudding; 1/2 cup butter, softened; 4 large eggs; 1 cup water; 3 cups sweetened flaked coconut; 1 1/2 cups diced fresh pineapple; 1 (24-ounce) jar mango slices, drained and diced; 2 cups whipping cream; 3 tablespoons sugar; 1 teaspoon vanilla extract

12 ingredients

6 steps

Ingredients

2 teaspoons baking powder
1 (18.5-ounce) package butter-flavor cake mix
1 (4.5-ounce) package instant vanilla pudding
1/2 cup butter, softened
4 large eggs
1 cup water
3 cups sweetened flaked coconut
1 1/2 cups diced fresh pineapple
1 (24-ounce) jar mango slices, drained and diced
2 cups whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

Directions

1

Lightly grease and flour 2 (9-inch) round cake pans.
2

Combine first 3 ingredients in a large mixing bowl. Beat on low speed with an electric mixer until blended; add butter, eggs, and water. Beat on low speed 30 seconds. Increase speed to medium, and beat 2 minutes. Pour batter into prepared pans.
3

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
4

Place coconut on a jellyroll pan. Bake at 350° for 8 minutes or until golden, stirring every 3 minutes. Cool completely.
5

Remove cakes from pans; cool on wire racks. Slice each layer in half horizontally, creating 4 layers.
6

Blot moisture from pineapple and mango with paper towels. Gently toss fruit together in a medium bowl. Beat cream, sugar, and vanilla in a medium bowl until stiff peaks form. Spread 1/3 cup whipped cream, 1 cup fruit mixture, and 1/3 cup toasted coconut between layers. Frost cake with remaining whipped cream, and sprinkle with toasted coconut. Chill until ready to serve.