berry blue coconut cake

★★★★★ 3
a recipe by
Jammie Gogel
Battle Creek, MI

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!

★★★★★ 3
serves 12-16
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For berry blue coconut cake

  • 1 box
    duncan hines blue velvet cake mix
  • 3 lg
    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
  • lg
    drops of blue food coloring (until its the color you want)
  • dash
    blue sugar sprinkles

How To Make berry blue coconut cake

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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!
  • 8
    Tip: For extra flare, sprinkle blue sugar sprinkles on cake! Enjoy!
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