Worth the Splurge
Cranberry Mousse-Filled Coconut Cake
Ingredients
- 3¼ cups butter, softened and divided
- 2½ cups sugar
- 1 tsp coconut extract
- 6 large eggs
- 4½ cups all purpose flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 (13.5-oz) can coconut milk
- 1 (8-oz) carton frozen whipped topping, thawed
- 1 (14-oz) can whole berry cranberry sauce
- 5 cups powdered sugar
- ½ cup sour cream
- 1 tsp coconut extract
- 1 (14-oz) bag sweetened flaked coconut
Instructions
- Preheat oven to 350°F; spray 3 (9-inch) round baking pans with baking spray with flour.
- Beat 2 cups butter, sugar, and coconut extract in a large bowl with a mixer at medium speed until fluffy. Add eggs, one at a time, beating just until combined after each addition.
- Stir together flour, baking powder, and salt; add to butter mixture, alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition.
- Spoon batter into prepared pans, and bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Let cakes cool in pans 10 minutes; remove from pans and cool completely on wire racks.
- Beat whipped topping and ¼ cup butter with a mixer at medium speed until smooth. Add cranberry sauce, beating until combined. Spread mousse between cake layers.
- Beat remaining 1 cup butter at medium speed with a mixer until creamy. Gradually beat in powdered sugar until smooth. Add sour cream and coconut extract, beating until smooth.
- Spread frosting over cake; press flaked coconut around sides of cake, if desired.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
854
|
854
|
| Fat (g) | 44 | 44 |
| Sat. Fat (g) | 29 | 29 |
| Protein (g) | 7 | 7 |
| Carb (g) | 109 | 109 |
| Fiber (g) | 1 | 1 |
| T. Sugs (g) | 80 | 80 |
| A. Sugs (g) | 68 | 68 |
