Angel Flake Coconut Cake

Angel Flake Coconut Cake

Angel Flake Coconut Cake

INGREDIENTS

1 pack MAYA Decadence Yellow Cake Mix 520g
1/3 cup vegetable oil
3 pieces eggs
1 cup + 1 tablespoon water
2 1/2 cups flaked coconut
cherry with stem

Cocoa–Caramel filling:
2 cups sugar
1/4 cup cocoa powder
3 cups milk
1/4 cup MAYA All-Purpose Flour
1/2 cup butter
2 teaspoons vanilla

PROCEDURE

Prepare cake batter (yellow cake mix, oil, egg and water) as directed on package; stir in 1/2 cup coconut. Pour evenly into two (9–inch) round cake pans. Bake at 350 degrees F for 45 minutes. Cool cake layers in pans on wire racks for 10 minutes. Loosen cakes from pans; invert onto wire racks. Cool completely.
Prepare cocoa–caramel filling:
Caramelize sugar until golden brown. Dissolve cocoa in 1/2 cup of warm milk. Add flour and add to caramelized sugar. Add remaining milk. Cook over low fire until thick and coats the back of the spoon. Add butter and vanilla essence. (Keep warm).
Place one of the cake layers on serving plate; spread top with 1/2 cup of the cocoa–caramel filling. Cover with second cake layer. Spread top and sides with remaining cocoa– caramel filling. Press remaining flaked coconut on top and sides of cake. Decorate center with cherry w/ stem. Refrigerate for at least 1 hour.

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