Strawberry Coconut Cake

So really we call this cake the "Once A Year Cake".  It is the one thing besides chocolate no bake cookies my husband ever asks for.  Typically, I make this for his birthday...and this year is no exception.  Happy Birthday Sweetie!

This cake is really not difficult to make....it just has a lot of steps.  But don't let that stop you from trying it....it is delicious.  Ray says that it reminds him of the Twinkie like things he had as a kid....you know the ones...they were Twinkies on the inside and then on the outside they were pink/red with coconut sprinkled on.

Nearly 10 years ago Ray was watching the Food Network's Emeril Live and Emeril was making a cake very similar to this.  Of course we didn't bother trying to find the recipe....we just sort of made it up as we went along.  But it was a success....a huge hit!  Everyone that tries this cake loves it...unless you are my nephews.....they make it very clear that they do not like coconut.  Of course....they are very polite about it though.

I know that our version is not as gourmet as perhaps Emeril's was but when it is released from the springform pan and placed on the table it definitely looks "Bakery Yummy".

 

 

For the jelly roll I use my Grandma's recipe that came out of an old Betty Crocker cookbook.  If you have a recipe that you love....fell free to use that.

 

 

After you remove the jelly rolls from the oven be sure to sprinkle them well with confectioners sugar and roll tightly until completely cooled.

 

 



You will need 2 jelly roll cakes to complete the recipe....just set them aside and let them cool.

 

 



Once cooled unroll the cake and spread seedless jam over the entire cake.  Roll the cake up again tightly.

Prepare pudding according to package....the quick set method.  Allow to set for 30 minutes and then mix in thawed cool whip.  Fold in until well combined.

Thinly slice the jelly roll.  Try and make the slices close to the same thickness....just makes it easier to assemble.

Assemble the slices on the bottom and sides of a springform pan.

Spoon the pudding mixture into the pan.  Spread it evenly to cover the top.

Place the remaining slices on the top....gently pressing down.  Cover with plastic wrap and place a plate over top.  Place in the refrigerator to set up.  I will place something on top of the plate to help press down the top layer.

 

Don't remove from the refrigerator until you are ready to serve.  Slice and eat.

 

 

Strawberry Coconut Cake

 

This is per cake....you will need 2 cakes.  

3 eggs

1 cup sugar

1/3 cup water

1 tsp vanilla

3/4 cup flour

1 tsp baking powder

1/4 tsp salt

about 2/3 cup seedless jam

Powdered sugar

 

1 small box of coconut pudding

2 cups milk

1 cup cool-whip thawed

 

1.  Line jelly roll pan with parchment paper/wax paper.  Spray with non stick spray.

 

2.  Beat eggs for 5 minutes until thick and lemon colored.

 

3.  Gradually beat in sugar.

 

4.  Beat in water and vanilla on low.

 

5.  Gradually add flour, baking powder and salt.  Beating until batter is smooth.

 

6.  Pour onto pan, spreading to the corners.

 

7.  Bake at 375 degrees for 12 - 15 minutes.

 

8.  Remove from oven and immediately  invert cake onto another piece of parchment paper that has a generous amount of powdered sugar on it.  Remove the parchment that the cake was baked on....sprinkle with more sugar and begin to roll tightly.

 

9.  Set aside and allow to cool

 

10.  Repeat steps 1-9

 

11.  Prepare pudding according to package for quick set pudding.  Place in refrigerator and allow to set for 30 minutes.

 

12.  Mix cool-whip into pudding mixture.

 

13.  Unroll jelly rolls and spread jam on each.  Roll again and slice the jelly roll into thin slices.

 

14.  Place the slices into a springform pan along the bottom and the sides.

 

15.  Spoon the pudding mixture into the center and then top with the remaining slices of the cake.

 

16.  Cover and place into the refrigerator to set.  Overnight would be best...but at least 6 hours.

 

17.  Remove when you are ready to serve.

 

 

 

Happy Saturday my Friends!  Enjoy!