Plantation Coconut Cake
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Instant coconut cream/Toasted coconut pudding mix / instant vanilla pudding mix||3 3⁄4 Ounce, toasted (1 Package)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Preserves||12 Ounce (Strawberry Or Raspberry)|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
|Milk||2 1⁄2 Tablespoon|
|Butter/Margarine||2 Tablespoon, softened|
|Flaked coconut||1 Tablespoon|
In a large bowl, with electric mixer, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed 2 minutes.
Pour batter into greased 16 cup fluted tube dish.
Cook at LOW 10 minutes and at MEDIUM-HIGH 6 minutes, or until toothpick inserted near center comes out clean.
Rotate cake 14 turn every 5 minutes.
To dry top of cake cover with wax paper during last minute of cooking.
Let stand, uncovered, 15 minutes before inverting on plate.
Let stand, until cool.
Meanwhile, prepare glaze.
In bowl, combine sugar, milk and butter; stir until smooth.
Split cake into 3 layers; spread preserves between layers.
Drizzle with creamy glaze and top with coconut.