surprise cake and glaze

Name: Surprise Cake and Glaze
Prep time: 15 min
Cook time: 35 min
Yield: 9
Cuisine: American
Ingredients: ## CAKE BATTER; 3/4 cup(s) light margarine( i used country crock); 2 tablespoon(s) lemon curd or zest of 1 whole lemon; 4 large egg yolks; 1/4 cup(s) dairy sour cream; 2 teaspoon(s) vanilla; 2 cup(s) granulated sugar; 1 3/4 cup(s) all purpose flour; 1/4 cup(s) corn starch; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 6 ounce(s) can plain tomato paste-no seasoning; ## COCONUT GLAZE; 2 cup(s) powdered sugar; 1/4 cup(s) 2% milk; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) corn syrup, light; 2 cup(s) shredded sweetened coconut

(1 RATING)

79 Pinches 4 Photos

Pat Duran

Las Vegas, NV

Updated on Jul 1, 2013

This is very special cake made with tomato paste instead of tomato soup. The glaze really makes this cake stand out at any party. I made this cake today- this wasy because I didn't have tomato soup. So I used tomato paste, lemon rind and sour cream. I think you will like this- I really is good and it tastes great with sickerdoodle or vanilla ice cream! Photos and recipe my own.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 9 x13-inch cake

Ingredients

CAKE BATTER
3/4 cup light margarine( i used country crock)
2 tablespoons lemon curd or zest of 1 whole lemon
4 large egg yolks
1/4 cup dairy sour cream
2 teaspoons vanilla
2 cups granulated sugar
1 3/4 cups all purpose flour
1/4 cup corn starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces can plain tomato paste-no seasoning
COCONUT GLAZE
2 cups powdered sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
1 tablespoon corn syrup, light
2 cups shredded sweetened coconut

How To Make surprise cake and glaze

Step 1

Heat oven to 325^ for glass cake dish; 350^ for regular baking pans. I used glass. Spray baking dish with non stick vegetable spray.Can bake in two- 8-inch baking pans ,if desired.(fill layers with lemon curd and spread the frosting on top and sides of cake- may need a bit more)

Step 2

In your large mixer bowl add the margarine and lemon curd. Beat on medium until blended. Let set. In a small bowl combine egg yolks,sour cream and vanilla. Whisk until blended. Set aside.
Step 3

In another medium bowl combine the flour, corn starch, sugar, baking powder, baking soda, and salt;whisk until blended.
Step 4

Add the tomato paste to the butter mixture, beating on medium until blended and sides and bottom of bowl are scraped well. Add flour mixture in 3 intervals, mixing well and scraping sides and bottom of bowl after each addition on slow then on medium; batter will be thick.(that's good). Beat for 2 minutes.
Step 5

Beat in egg yolk mixture in 3 intervals, mixing well for 30 seconds after each addition. Scraping down sides and bottom of bowl. Pour into prepared baking dish.Smooth top. Shake out bubbles,if any. Bake for 35 minutes testing with wooden toothpick for doneness. Glaze while cake is warm. Note: If using layer pans line bottoms with parchment or waxed paper.Let cake rest in pans for 10 minutes before removing from layer pans.
Step 6

Coconut Glaze: Whisk together sugar, milk, vanilla and corn syrup until smooth. Stir in coconut and mix until well coated. Frost warm cake.
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