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Ugly Duckling Cake

Ingredients 

FOR THE CAKE:

  • 1 box yellow cake mix (15.25 ounces)
  • 16 ounces fruit cocktail (1 can, with juice)
  • 3.4 ounces instant lemon pudding (1 small box)
  • 4 large eggs
  • ½ cup shredded coconut (sweetened or unsweetened)
  • ½ cup vegetable or canola oil

FOR THE SUGAR TOPPING:

  • ½ cup light brown sugar
  • ½ cup chopped pecans

FOR THE COCONUT FROSTING:

  • ½ cup granulated sugar
  • ½ cup evaporated milk
  • ½ cup salted butter
  • 1 ½ cups shredded coconut

Instructions 

  • Spray a 9×13 baking pan. Preheat the oven to 350º Fahrenheit.
  • In a large bowl, mix together all of the cake ingredients. Mix using a hand mixer on low speed until combined, scraping the sides of the bowl as needed, then mix on medium speed for 1-2 minutes.
  • Pour the batter into the prepared pan and spread evenly.
  • Sprinkle the brown sugar and nuts evenly on top of the batter.
  • Bake for 40-45 minutes until the cake tests done.
  • Prepare the coconut frosting by melting the sugar, milk and butter in a small saucepan over medium low heat. Stir and bring to a boil. Boil for two minutes.
  • Remove the pan from the heat and allow the mixture to cool for 15 minutes.
  • Then mix in the shredded coconut.
  • Spread the topping on the cake.
  • Serve with whipped cream.

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