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“Mouthwatering...
Fluke
the queen of
culinary cozies.”
—Publishers Weekly
OVER
20 Recipes
Included!AVAILABLE EVERYWHERE BOOKS ARE SOLD
demonstrates
why she's considered
HANNAH'S COCONUT
LAYER (AICE
Preheat middle positionoven to. 3so•F ·· rae k 1 n the (^1) box of white cake mix, the kind that
8-ounce can crushed pinea--'e d. d ~kes a 9-inch by I)-inch cake or a
and patted dry with a I'Y' • raone · yer cake
2 cups shredded c p per towels S. l-ounce package of DRY instan
when you meas:'rc:"l~} (pack It down ~~~:ong mix (I used jell-0, th~ ~~:ut
118 cup (2 Tablespoons) all· ur. makes 6 half-cup servings)
2 ~ues white chocolate chips ~r ~~:our ~ liln~~~~ ~ r~und layer cake pans, 8
4 large a ong eggs chips (one !-ounce bag will do) with Pa m B a ~~ong -doameter. Spray. Alternatively Spray the insides
112 cup vegetable oil yo~ ~an spray with Pam Cooking Sp;ay
114 cup cold whole milk an our the Insides.
"! cup rum (I used Malibu Caribbean :t:~;~~ ~hredded coconut in the bowl
um with Coconut Liqueur) tho 2 T bl rocessor and sprinkle on
2 teaspoons coconut extract whit ~ esroons of flour. Add the
8-ounce (by weight) tub ~f sour cream ever;t~lsmaller pieces. o~c~:st~~:~p;ha~d ppe p~o.onto cess much until
ScOOP out the a-ounce container ~f _s~ur
cream and add It to your bowl-Mox ot on
on LOW speed.
Sprinkle in HALf of the cake mix and
mix that In on LOW speed. Then add.
the second half of the cake mix and mox
that Add ln. the DRY tnscant coconut pudding.
Mix it In on LOW speed-
finally. sprinkle In the chopped c~onut
and white chocolate or vanilla chops.
Use a rubber spatula to uansfer the cake
batter tO the prepared cake pans. Do
this as evenly as possible. smoothing the
cops of the pans with a rubber spatula.
For two 8-inch round cake pans. bake
at 350 • F. for "5 minutes. or untll a cake
tester inserted -inch from the center
comes out clean.
for two 9-inch round cake pans. bake
at 350 • f. for 35 minutes, or unro\ a cake
tester inserted -inch from the center
comes out dean.
Mix them In thoroughly on LOW speed.
Scrnpe down the sides of the bowl and
remove It from the mixer. Then add the
drained crushed pineapple and mix that
In by hand.
Once your cakes have f\nlshed baking.
cake them out of che o'len and set them
on cold stovecop burners or wire racks.
Let them cool In the pans for I 5 minutes.
Alter cooling for \ S minutes. run a cable knife around the sides of the
pans to loosen the cake.
Plck up each cake pan with oven mittS or potho\ders and tlp the pans
upside down on a cookie sheet lined with parchment paper. Gently cap
the bottomS of the pans to free the cakes. Carefully lilt off the cake pans
so that the cakes rest on the parchment paper.
Cover your cake \ayers loosely with fo4\ and refrigerate for at \east one
t-oour. Overnight Is even better.
Assemble your cake and frost it with Coconut Lemon frosting or
Coconut Lemon Cream Cheese frosting. (Both frosting recipes
and Instructions for frosting your layer cake are given In the
book, Coconut Loyer Coke Murder.)
Yield: At least \2 slices of Incredibly tasty and very rich cake. This cake
Is wonderful with van\la Ice cream on top. Serve with tall glasses of
Ice-cold milk or cups of strong coffee.
\