SOUTHERN COMFORT CAKE
This is a delicious coffee cake, you might say comforting!
Provided by Debbie
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray one 9 inch bundt pan with non-stick cooking spray.
- Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 43.9 g, Cholesterol 63.7 mg, Fat 25.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 428.6 mg, Sugar 25.8 g
COCONUT SOUTHERN COMFORT LAYER CAKE
Provided by Martha Hall Foose
Categories Cake Dessert Bake Cream Cheese Coconut Spirit Birthday Shower Engagement Party Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 to 20 servings
Number Of Ingredients 19
Steps:
- For cake:
- Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3-4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2-3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
- Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
- For frosting and assembly:
- Preheat oven to 350°F. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 5-7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
- Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2-3 minutes. Add 1 1/2 tablespoons Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5-6 minutes.
- Using a long serrated knife, cut each cake in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
- Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
- Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
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