TAPIOCA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
• In a large bowl, combine cake mix, oil, eggs, and white cranberry juice.
• Use an electric mixer to beat cake batter on low speed for 30 seconds.
• Scrape down sides of bowl and beat for 2 minutes on medium speed.
• Divide batter evenly into prepared pans.
• Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
• Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Remove from heat and let cool.
• In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
• For assembly:.
• With a serrated knife, cut cake layers in half horizontally; set aside.
• Fill pastry bag or zip-top bag with a third of the frosting; set aside.
• Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers.
• Place final cake layer on top.
• Frost outside of cake with remaining frosting.
• Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
• Blueberry Sauce:.
• 2 cups frozen blueberries.
• 1/3 cup blueberry vodka (recommended: Stoli).
• 1/4 cup blueberry jelly.
• 1 tablespoon cornstarch.
• 1/2 orange, zested.
• Combine all ingredients in saucepan.
• Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.