Coconut Cream Cake

I am a huge coconut lover, but if you don’t like coconut you could leave it out and stick with vanilla, add some other extracts or fresh berries on top.Mmmmm

Coconut Cream Cake

Ingredients

• 
  
• 3/4 cup butter
• 1/2 cup applesauce
• 2 cups sugar
• 5 eggs
• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup buttermilk
• 2 tsp vanilla

Method
Preheat oven to 350 degrees F. Spray a 9×13 pan with non-stick spray.
In an electric mixer, cream butter and sugar until fluffy. Add in applesauce and eggs. Mix in buttermilk and vanilla.
Add flour, baking powder and salt and mix until combined. Turn mixer to high for 5 seconds to make sure ingredients are incorporated.
Pour into prepared pan and bake for 28-30 minutes or until a toothpick comes out clean. Set aside to cool slightly while you prepare the pudding.

Vanilla Coconut Pudding

• 2 cups milk
• 1/2 cup white sugar
• 3 tsp corn starch
• 1/4 tsp salt
• 3/4 tsp vanilla extract
• 1 tsp coconut extract
• 1 tbsp butter

Method:

In a bowl, combine sugar, corn starch and salt.
In a pot, heat milk until bubbles appear around the edges.
Add sugar mixture to hot milk, a little at a time, stirring until dissolved.
Continue heating and stirring until thick enough to coat the back of a spoon.

Assembling the cake:

Using a wooden spoon, poke holes 1″ apart in the slightly cooled cake. Pour warm pudding over.
Let set in the fridge until cold, at least 2-3 hours.
Top with whipped cream and toasted coconut.