Coconut Cranberry Cake


Hello friend– Last night was our school staff Christmas party. Unlike the teachers’ lunchroom at school, there were glasses of wine all around and we even managed to not talk over funny student stories and math scores.  I as planning to bring along my favorite Cranberry Christmas Cake, but then I got requests for good old coconut cake.  So I put the two together and this is what resulted–

1 white cake mix
1/3 cup oil
3 eggs
1 1/2 cups coconut

1 cup sugar
2 tab. cornstarch
2 1/2 cups fresh cranberries
1 1/3 cup water

1 stick butter (1/4 pound)
8 oz. cream cheese
1 tsp. vanilla
1 pound box powdered sugar
a few handfuls more of coconut

First make the filling, so it can be cooling to room temperature while the cake bakes. Stir together the sugar and cornstarch til blended. Then add in the cranberries and water. Cook and stir over medium heat until bubbly for about 5 minutes. Until the cranberries pop open and the sauce thickens.

Then bake the cake in 2 sound cake pans according to the box instructions, adding in the 1 1/2 cups coconut just before you scoop the batter into the cake pans sprayed with cooking spray. Bake and cool. Slice the two layers horizontally to have 4 flat layers.

For the frosting, use an electric mixer to beat together the butter, cream cheese, vanilla and powdered sugar until completely blended.

THEN– put it all together. Put the first cake layer on the cake plate and top with 1/3 of the filling. Repeat with the second and third layers, being careful that the filling doesn’t dribble down the sides of cake. Then put on the 4th top layer and frost it all up with the cream cheese frosting. Sprinkle it all, sides and top, with coconut and it looks like a big snowball! –a pretty Christmas cake.

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