Waffeletten Coconut Almond Chocolate Cake

April 11, 2016

Ingredients

Cake:

1 Devils Food Cake Mix

1/2 box Coconut Cream Instant Pudding

4 large eggs

1/3 cup vegetable oil

1/3 cup water

2/3 cup coconut milk

1/2 teaspoon pure almond extract

2/3 cup sweetened coconut flake

1/2 box pulverized Bahlsen Waffeletten Dark Chocolate Cookie Crumbs

Layers and garnish:

1 cup sweetened coconut flake

1/2 box Bahlsen Waffeletten Dark Chocolate Cookie Crumbs, divided use

1 box Bahlsen Waffeletten Milk Chocolate Cookie Crumbs, divided use

1/2 cup toasted coconut flake

1/4 cup toasted almond slivers

Semi-sweet chocolate chips, to make cage & BW decorations

Icing

1 stick salted butter, softened

3 sticks unsalted butter

8 ounces cream cheese, softened

1/2 box Coconut Cream Instant Pudding

1 box Vanilla Instant Pudding

3/4 cup powdered sugar

1/3 cup coconut milk

Directions

Cake:

1Preheat oven to 325. Prepare a 9×13 pan with non-stick baking spray and a layer of parchment that fits perfectly into the bottom of the pan. Spray parchment as well. Set aside.

2In the bowl of a stand mixer, combine cake mix, pudding powder, eggs, oil, water, coconut milk, and almond extract for 2-3 minutes, until well combined and smooth, save for the small flecks of coconut flake from the pudding. Slowly add in coconut flake and Bahlsen Waffeletten Dark Chocolate Cookie Crumbs. Stir to combine.

3Pour cake batter into prepared pan (batter is quite thick) and smooth evenly. Rap the pan against the counter to level and release any possible air bubbles. Bake at 325 for 32-35 minutes, or until cake is set and a toothpick comes out cleanly. Remove from oven and allow to cool for 5 minutes before removing from pan.

4Turn cake out onto a large cutting board to cool completely. Cover loosely with clean dishtowel.

5In the bowl of a stand mixer, beat butters and cream cheese for 2 minutes, or until smooth. Slowly add in pudding powders on low speed (to avoid dust ups) then increase speed once pudding has been incorporated. Beat on medium speed for 5 minutes.

6Reduce speed to low, and slowly add powdered sugar, and increasing speed once incorporated. Beat on medium speed for 5 minutes.

7Finally add in coconut milk in a steady stream on low speed until incorporated. Increase speed to medium and beat again for 3-5 minutes, until well combined and fluffy.

8Keep covered until ready to use.

Assembly:

1Level the cooled cake if necessary by using a large serrated knife to trim any dome from the top of the cake. Discard scraps.

2Using the same large knife, cut the cake in half horizontally, making two 9×13 layers.

3Finally, halve the cake vertically, making four 9 x 6 1/2 layers.

4Place one layer onto your desired cake plate or disposable cake board. Top with prepared icing, sprinkle with 1/2 cup sweetened coconut flake and Bahlsen Waffeletten Milk Chocolate Cookie Crumbs.

5Place the second layer of cake atop the bottom layer. Top with prepared icing, then sprinkle with Bahlsen Waffeletten Dark Chocolate Cookie Crumbs.

6Place the third layer of cake atop the second layer. Top with prepared icing, sprinkle with 1/2 cup sweetened coconut flake and Bahlsen Waffeletten Milk Chocolate Cookie Crumbs.

7Place the last layer, uncut side up (bottom side up) on the top of the other three layers. Cover entire cake with a very thin layer of prepared icing (this is called “dirty icing, as it gets crumbs in it), then place the cake into the refrigerator for 30 minutes to allow the icing to chill.

8Once the cake has chilled, apply a thick layer of icing onto the sides of the cake. Using your hands or a spoon, press Bahlsen Waffeletten Cookie Crumbs, toasted coconut, and toasted almonds into the icing to decorate as desired. Be sure to reserve some of each ingredient to sprinkle on top of finished cake.

9Once sides have been decorated, fill a piping bag fitted with a star tip with the remaining icing. Pipe stars onto the entire top of the cake. Sprinkle with cookie crumbs, almonds, and toasted coconut.

Chocolate Garnish:

1Melt 1/2 cup of semi-sweet chocolate in a microwave-safe bowl. Heat on high for 30 seconds, stir, and return to heat for 30 more seconds. Repeat until chocolate is smooth. Use the back of a spoon to coat the plastic cookie packaging, and place in refrigerator until set, about 10 minutes. Use a gentle hand to push chocolate off of the packaging, then use a hot knife to cut pieces into desired shapes. Decorate as desired.

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