Orange Coconut Cake

When I saw this adorable cake at Sweet Tea and Cornbread, I knew it would be perfect for Easter. Orange and

coconut go really well together in this delicious and pretty layer cake. My special tool for layer cakes is to use a

cake leveler. It’s easy to use and creates a nice, flat surface on which to build your layers.

Note that it is important to use instant vanilla pudding and not to cook or serve pudding.A very runny glaze is

created when cooking and serving. Thanks to Sweet Tea and Cornbread for the recipe. Enjoy! 15 ounces. ) can

Note: If using tangerines to decorate, be sure to reserve some

• 1 (5 oz.) large instant vanilla pudding mix (unprepared)

• 1 cup shredded, sweetened coconut

• 1 (8 oz.) frozen whipped cream, thawed

1. Preheat oven to 350 degrees. Line two 9-inch cake pans with parchment paper, then spray with nonstick

baking spray.

2.Prepare the cake mix according to package directions. Once the cake is well mixed, add 1 cup coconut. Bake

according to cake mix instructions for two 9-inch cake pans. After cooking, remove from the oven and allow to

cool.

3.Prepare the glaze: In a large bowl, combine the tangerines and their juice with an electric mixer. Add the instant

pudding mix and coconut and mix well. Fold in the whipped topping until everything is well mixed.

4. When the cakes are cool enough to handle, remove them from the pans and place them on a flat surface.Trim

the tops of both cakes using a cake leveler to create a flat surface. Take one of the cakes and place it cut side

down on the cake plate. Add a layer of frosting. Place the second layer cut side down on top of the frosting layer.

(This will give you a perfectly flat surface on the top of the cake for great looking frosting.)Cover the top and

sides of the cake. Garnish with a few tangerines if desired.

5. Allow to cool in the refrigerator for several hours before serving.

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