Perfect for picnics, the Wilton Cake Cover lets you bring along the dessert intact and keep it fresh for days. Designed to fit the 9 x 13 in. Performance Pan, this see-through cover lets everyone get their appetite set.
Source:
Entertaining - Appetizers to Desserts
Tools:
Ingredients:
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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3/4 cup vegetable oil
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3/4 cup buttermilk
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3 eggs
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1 teaspoon clear vanilla extract
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2 cups granulated sugar
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1 (8 oz.) can crushed pineapple drained
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1 1/2 cups coconut
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3 cups confectioner's sugar sifted
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4 ounces cream cheese softened
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5 tablespoons butter
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1 tablespoon milk
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1 1/2 cups coconut toasted
Makes: Cake serves 16.
instructions
Preheat oven to 350°F. Grease and flour Wilton 9 x 13 in. Sheet Pan.
Mix
flour, baking soda, and salt. In a separate bowl, whisk oil, buttermilk, eggs
and vanilla.
Add sugar, pineapple and coconut; mix well. Stir in flour mixture.
Pour into prepared pan.
Bake on center rack for 30-35 minutes or until an inserted
cake tester comes out clean. Cool.
In a small bowl, combine all frosting ingredients. Beat until smooth. Spread
over cooled cake. Garnish with toasted coconut if desired.
To toast coconut,
spread 1 1/2 cups coconut on a cookie sheet, toast in a preheated 350°F
oven for 3-5 minutes.
Watch closely; coconut burns easily. This amount of frosting
(2 1/3 cups) will ice the top with a thin layer.
Double amount of frosting if
you wish to garnish with border or have a thicker layer of icing on cake.
Pipe
tip #10 bead border after adding toasted coconut.