Berry Blue Coconut Cake

Name: Berry Blue Coconut Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12-16
Cuisine: American
Ingredients: 1 box duncan hines blue velvet cake mix; 3 large eggs; 2/3 c water; 8 Tbsp butter (softened); 1/2 box berry blue jello mix (small box); 2 box coconut cream instant pudding mix (small box); 2 pkg cool whip; 2 c milk, 2%; 2 pkg philadelphia cream cheese (8oz); 2 tsp pure vanilla extract; large drops of blue food coloring (until its the color you want); dash(es) blue sugar sprinkles

By Jammie Gogel
@bakingqueen22

This cake is inspired by my nephew buddy who helps alot with the baking & then the eating,lol. I made this one for him & he loves it. However, I recommend small pieces because of its extra sweetness. Enjoy!

Rating:

★★★★★ 3 votes5

Comments:

10 Comments

Serves:

12-16

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 box

duncan hines blue velvet cake mix
3 large

eggs
2/3 c

water
8 Tbsp

butter (softened)
1/2 box

berry blue jello mix (small box)
2 box

coconut cream instant pudding mix (small box)
2 pkg

cool whip
2 c

milk, 2%
2 pkg

philadelphia cream cheese (8oz)
2 tsp

pure vanilla extract
large

drops of blue food coloring (until its the color you want)
dash(es)

blue sugar sprinkles
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How to Make Berry Blue Coconut Cake

Step-by-Step

Preheat oven to 325* for coated or dark pans 9 x 13 or 350* for glass or pans not coated. Spray or use butter to coat pan & sprinkle flour, sift remaining powder in trash, set pan aside.
Mix cake mix according to box with the following ingredients: eggs, water, & butter. Once Blended add 1/2 box of Berry blue jello mix, blend until smooth.
Bake in oven for 27-30 minutes according to box. While that's baking, mix cream cheese (blends best at room temp.), 1/2 cup milk, & 1 tsp vanilla until smooth. Then add one box of coconut cream instant pudding mix and an additional 1/2 cup of milk, blending well... then lastly blend 1 whole tub of cool whip to the mix & add blue food coloring until desired color is reached & refrigerate until needed for filling.
REPEAT step 3 for the second bowl of filling. Using the remaining cream cheese, vanilla, milk, coconut cream pudding mix, & cool whip & blue food coloring Refrigerate when done.
When the cake is cool... Use a frosting spatula to slip around the outer edging of the cake to make sure its not sticking to the pan. Then take a cookie sheet, place on top of cake, hold tightly together and flip quickly, set flat on table, tap the bottom of cake pan a few times, lift cake pan off the now upside down cake, take a cake knife or any long knife and cut evenly down the center splitting the cake into 2 sections. Once separated flip and place the bottom half of the cake back in the pan or on a tray.
Remove the first bowl of coconut cream filling from fridge, stir a few times to make it easier to spread on the bottom layer of the cake... once all of the coconut cream filling has been spooned on the bottom layer of the cake... smooth over to make it evenly across the entire cake, then flip and place the top half of the cake back on the bottom.
Lastly, take the remaining coconut cream filling from the fridge, stir so it will spread easier. Finally, frost the top layer of the cake. Ready to serve, Enjoy!
Tip: For extra flare, sprinkle blue sugar sprinkles on cake! Enjoy!