Ingredients and Weight: - 1 box (18.25 ounces) white cake mix - 1 box (14 ounces) coconut cake mix - 1 cup unsweetened applesauce - 1/2 cup vegetable oil - 4 large eggs - 1 can (15 ounces) cream of coconut - 1 can (14 ounces) sweetened condensed milk - 1 cup shredded unsweetened coconut - 1/2 cup chopped walnuts (optional)
Preparation Time: - 20 minutes
Baking Time: - 30-35 minutes
Difficulty Level: - 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch baking pans. 2. In a large bowl, combine the cake mixes, applesauce, oil, and eggs. Beat until well combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 3. While the cakes are baking, make the coconut frosting. In a medium bowl, whisk together the cream of coconut, sweetened condensed milk, and shredded coconut. Beat until well combined. 4. Once the cakes are done, let them cool completely in the pans. Frost the top of one of the cakes with the coconut frosting. Place the remaining cake on top, frosted side down. 5. Sprinkle with chopped walnuts, if desired.
Nutritional Information: - Calories: 400 per slice - Fat: 15 grams - Carbohydrates: 60 grams - Protein: 5 grams
Dish Characteristics: - Moist and fluffy coconut cake - Tangy cream of coconut frosting - Crunchy walnut topping - Ugly duckling appearance that belies its delicious taste
User Comments: - "This cake is so moist and flavorful! I love the combination of coconut and white cake." - "The cream of coconut frosting is the perfect complement to the cake. It's sweet and tangy without being too overpowering." - "I'm always hesitant to try ugly duckling cakes, but this one was so good! It's definitely not as ugly as it looks." - "This is a great cake for any occasion. It's sure to impress your guests." - "I'm not a huge fan of coconut, but I really enjoyed this cake. The frosting is not too sweet and the cake is really moist."
Special Precautions and Tips: - Do not overbake the cakes. They should be cooked through but still slightly moist. - Let the cakes cool completely before frosting them. This will help to prevent the frosting from melting. - If you don't have cream of coconut, you can use 1 cup of coconut milk and 1/4 cup of sugar. - If you don't like walnuts, you can omit them from the recipe.