Monday, May 4, 2009

Orange Coconut Cream Cake

1 box classic white cake mix, mixed as directed on box ($.37 after coupons)
1 1/2 tsp. coconut extract ($.14)
2-3 6-8 oz. cans mandarin oranges, drained (Free after coupons)
8 oz. fat free cream cheese ($.50)
4 C. milk, divided, 1% or fatfree (I use powdered milk for half of this to cut costs $.38)
2 pkgs. instant coconut pudding mix ($.44 - found on clearance for $.22 each)
12 oz. whipped topping, light ($.88)
2 C. sweetened, flaked coconut ($.34)
1 1/2 C. walnuts or pecans, chopped (if desired) ($.45)

Heat oven to temperature called for on cake mix box.

To cake mix batter, add coconut extract, mix well.

Grease the bottom of 2 13x9" baking dishes. Pour half of the cake batter into each pan and bake as directed, cake is done when it's golden on top.

Cool completely. Top with mandarin oranges evenly over each cake.

Mix until smooth cream cheese and 1 C. milk. Add remaining milk and pudding, beat well.
Pour over cakes, Top with whipped topping and chopped nuts.

Refrigerate immediately.

Serves: 30-36
Serve within 72 hours
Cost: $3.50 or $.10 per serving

No comments:

Post a Comment