Pink Cherry Coconut Cake
Ingredients
- 1 (18 ounce) package cherry chip cake mix ⓘ
- 2 (3 1/2 ounce) packages instant vanilla pudding ⓘ
- 1/3 cup oil ⓘ
- 2/3 cup applesauce ⓘ
- 4 eggs ⓘ
- 1 cup low-fat buttermilk ⓘ
- 1 cup angel flake coconut
- 1/2 cup maraschino cherry, chopped ⓘ
- Frosting ⓘ
- 1 lb powdered sugar (about 3 3/4 c.) ⓘ
- 1/4 cup butter ⓘ
- 1 tablespoon shortening ⓘ
- 1/4 cup skim milk
- 1/4 cup cherry juice (from maraschino cherries) ⓘ
- 1/2 tablespoon vanilla ⓘ
- 1/2 cup chopped pecans, chopped and lightly toasted ⓘ
- 1/2 cup cherries, chopped ⓘ
- 1/2 cup coconut
Instructions
- Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
- Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
- Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
- Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
- Store in refrigerator until serving time.
Nutrition & Diet Analysis (per serving)
1458
kcal
73% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).