Coconut Cream Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, combine cake mix, pudding mix, and supplement with pudding mix and pudding mix. Beat with an electric mixer at high speed for 8 minutes. Spread evenly into prepared pans.

Spread the pudding mixture on top of the cake layers. Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle with desired amount of whipped topping.

Remove from oven and let cool completely. Layer cake layer with whipped topping and fruit filling. Layer remaining cake layer with fruit filling. Cover the top and sides with plastic wrap and refrigerate on the refrigerator for at least 8 hours.

When the cake has chilled completely, dip the chilled cake in the milk. Place on a fresh layer of waxed paper so that it covers completely. Cut the cake into 12 strips and place on waxed paper, plastic wrap, or vinyl wrap. When the cake is cooled, roll it into a rectangle then place onto waxed paper. Cover the edges of the cardboard as the edges are vulnerable to frosting.

To make the frosting: In a small bowl, beat the cream until soft peaks form. Beat in the eggs and whip until frothy. Mix in the vanilla extract. Beat 1/4 of the cream into the whipped cream before continuing to whip the others. Fold the remaining 1/4 into the cream until well mixed in. Spread over cooled cake. Refrigerate remaining frosting. Cut remaining frosting into 1/2" squares.