Ingredients
For the cake:
- Butter-flavored baking spray
- 1 (18.25-ounce) box vanilla cake mix (recommended: Betty Crocker)
- 1/3 cup canola oil
- 3 eggs
- 1 1/4 cups white cranberry juice
For the filling:
- 1 (3-ounce) box cook n' serve tapioca pudding (recommended: Jell-O)
- 1 (14-ounce) can light coconut milk (recommended: Thai Kitchen)
- 1 teaspoon coconut extract
- 1/2 cup shredded coconut
For the frosting:
- 3 (12-ounce) cans fluffy white frosting (recommended: Betty Crocker)
- 2 teaspoons coconut extract
- Fresh blueberries
- 1 1/2 cups shredded coconut
- 3 recipes Blueberry Sauce, recipe follows
Directions
Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
In a large bowl, combine cake mix, oil, eggs, and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
Divide batter evenly into prepared pans. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool.
In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
For assembly:
With a serrated knife, cut cake layers in half horizontally; set aside.
Fill pastry bag or zip-top bag with a third of the frosting; set aside.
Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers. Place final cake layer on top. Frost outside of cake with remaining frosting.
Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
Blueberry Sauce:
- 2 cups frozen blueberries
- 1/3 cup blueberry vodka (recommended: Stoli)
- 1/4 cup blueberry jelly
- 1 tablespoon cornstarch
- 1/2 orange, zested
Combine all ingredients in saucepan.
Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.
Yield: 4 servings
Photo: Tapioca Cake Recipe
















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By leelo1
cheney, 87
on February 09, 2012
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Yuck. This was really just too artificial, sickeningly sweet and we ended up throwing most of it away- even my kids wouldn't eat it and generally speaking we love tapioca, blueberries and coconut. And, with just a little experience a from scratch cake and icing is about as easy and will taste 100% better.
By 24gordon
on April 19, 2011
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We loved this cake!!! I couldn't find the WHITE cranberry juice so just used regular cranberry juice; other than that, the recipe was absolutely perfect as is and was soooooooooo easy!! Thanks, Sandra, as I can always count on you to bring me fantastic desserts that get rave reviews. Love your show, your tips, and your books, too!! Keep up the good work as you are my BFF. :
By ms11041104
moore,ok
on August 23, 2010
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I made this cake and I am a profesional cake maker. I took this to work and wow!!!!
I am making it again tonight cause everyone has been begging me for it. Itis great. I change it around and do peach and strawberry too.
Read all 25 reviews