I closed my eyes on my first bite....
Well this cake is actually a recipe by Paula Deen (from Food Network) and it's called "Is it really better than sex" cake (and its going to be really hard to answer the question)!
The comparison reminds me of what I read in a chocolate shop at Pier 39 in San Francisco about top reasons why chocolate is better than men! Unfortunately I don't have a picture of it. Google it!
I made this cake first time for my husband's Birthday and then I tried it again for a holiday party. Both times, it turned out well and every bite is just soo satisfying...
Anyway, I made some minor variations to the original and here is how I made it.
My husband pointed out how this recipe is kind of cheating on baking because you don't have to make the cake from scratch...true, but it's heavenly!
RECIPE -
Serving Size -
Serves about 18-20 people
INGREDIENTS -
Yellow Cake Mix -1 box (around 18 oz)
French Vanilla Pudding Mix -1 box (3.4 oz)
Canned Crushed Pineapples -1 20oz can + 1 10oz can
Whipping cream - 1.5 cups
Sugar - 1 1/3 cups
Vanilla Extract - a few drops
Sweetened Coconut Flakes - 1 cup
You will also need whatever the instructions say for the boxed mixes. Based on what I got, the cake mix will call for oil(1/2 cup), eggs(3) and the pudding will need cold milk (2 cups).
EQUIPMENTS -
Electric Mixer - Stand or Hand held, either will do, but it's better to have an electric mixer especially to make the whipping cream. If you do it by hand, it's going to take forever. Also, a lot easier to make the pudding with this.
Cake Pans - 2 round 9-inch cake pans
PROCEDURE -
The cake is basically going to have 2 round yellow cakes stacked with pineapple sugar mixture and vanilla pudding in between as well on top. This will be covered with whipped cream and some toasted sweet coconut sprinkled on top.
1. Preheat Oven to 350F
2. Prepare the cake batter as per instructions. Add in the small can of crushed pineapples into it, this will give you little bits of pineapple pieces in the cake as well. I also added a teenie weenie bit of vanilla flavor.
3. Pour into two 9-inch non-stick greased round pans.
4. Bake as advised on the box, I baked it for about 30 mins.
5. While the cake is baking, prepare the pineapple sugar syrup. Add the big can of pineapple and 1 cup of sugar and bring it to boil.
6. Prepare the pudding. Add the milk and the pudding mix into a bowl and whisk it with an electric mixer for about 2-3 mins. Leave it for 5 mins and the pudding will set. (Follow the instructions on the box as the procedure could vary for different mixes).
7. By now, the cake should be all done. Let the cake cool for a bit and remove the cake from the pans by inverting it onto a plate. Take one of the cakes and poke holes in it. Pour half the pineapple mixture onto the cake. Now, add half the vanilla pudding onto this and spread it evenly.
8. Pace the other cake on top of the first cake. Now, repeat the same thing on the top cake. Refrigerate this for 2-3 hours atleast.
9. Prepare the whip cream by beating the whipping cream and 1/3 cup sugar (you can add some vanilla/pineapple flavor to it as well) until you see stiff peaks.
10. Spread the coconut flakes on a cookie sheet and put it in the oven to toast it. Be careful, they can get burnt very fast.
10. Now, take the refrigerated cake and spread the whip cream all over the cake, on top and on the sides. Sprinkle the toasted coconut flakes on the sides and top as well.
Well this cake is actually a recipe by Paula Deen (from Food Network) and it's called "Is it really better than sex" cake (and its going to be really hard to answer the question)!
The comparison reminds me of what I read in a chocolate shop at Pier 39 in San Francisco about top reasons why chocolate is better than men! Unfortunately I don't have a picture of it. Google it!
I made this cake first time for my husband's Birthday and then I tried it again for a holiday party. Both times, it turned out well and every bite is just soo satisfying...
Anyway, I made some minor variations to the original and here is how I made it.
My husband pointed out how this recipe is kind of cheating on baking because you don't have to make the cake from scratch...true, but it's heavenly!
RECIPE -
Serving Size -
Serves about 18-20 people
INGREDIENTS -
Yellow Cake Mix -1 box (around 18 oz)
French Vanilla Pudding Mix -1 box (3.4 oz)
Canned Crushed Pineapples -1 20oz can + 1 10oz can
Whipping cream - 1.5 cups
Sugar - 1 1/3 cups
Vanilla Extract - a few drops
Sweetened Coconut Flakes - 1 cup
You will also need whatever the instructions say for the boxed mixes. Based on what I got, the cake mix will call for oil(1/2 cup), eggs(3) and the pudding will need cold milk (2 cups).
EQUIPMENTS -
Electric Mixer - Stand or Hand held, either will do, but it's better to have an electric mixer especially to make the whipping cream. If you do it by hand, it's going to take forever. Also, a lot easier to make the pudding with this.
Cake Pans - 2 round 9-inch cake pans
PROCEDURE -
The cake is basically going to have 2 round yellow cakes stacked with pineapple sugar mixture and vanilla pudding in between as well on top. This will be covered with whipped cream and some toasted sweet coconut sprinkled on top.
1. Preheat Oven to 350F
2. Prepare the cake batter as per instructions. Add in the small can of crushed pineapples into it, this will give you little bits of pineapple pieces in the cake as well. I also added a teenie weenie bit of vanilla flavor.
3. Pour into two 9-inch non-stick greased round pans.
4. Bake as advised on the box, I baked it for about 30 mins.
5. While the cake is baking, prepare the pineapple sugar syrup. Add the big can of pineapple and 1 cup of sugar and bring it to boil.
6. Prepare the pudding. Add the milk and the pudding mix into a bowl and whisk it with an electric mixer for about 2-3 mins. Leave it for 5 mins and the pudding will set. (Follow the instructions on the box as the procedure could vary for different mixes).
7. By now, the cake should be all done. Let the cake cool for a bit and remove the cake from the pans by inverting it onto a plate. Take one of the cakes and poke holes in it. Pour half the pineapple mixture onto the cake. Now, add half the vanilla pudding onto this and spread it evenly.
8. Pace the other cake on top of the first cake. Now, repeat the same thing on the top cake. Refrigerate this for 2-3 hours atleast.
9. Prepare the whip cream by beating the whipping cream and 1/3 cup sugar (you can add some vanilla/pineapple flavor to it as well) until you see stiff peaks.
10. Spread the coconut flakes on a cookie sheet and put it in the oven to toast it. Be careful, they can get burnt very fast.
10. Now, take the refrigerated cake and spread the whip cream all over the cake, on top and on the sides. Sprinkle the toasted coconut flakes on the sides and top as well.
Keep it chilled until ready to serve!
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