Moist Blackberry Coconut Cake
This moist, flavorful cake features a tender white cake base infused with fresh blackberries, shredded coconut, and crunchy pecans. It's topped with a luscious blackberry coconut icing for a delightful summer treat.
Instructions
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1
Preheat oven to 350°F. In a large bowl, combine the cake mix, gelatin, oil, and 1/2 cup of milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the 1 cup of blackberries, 1 cup of coconut, and 1 cup of pecans. Pour the batter into three greased 9-inch round baking pans.
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2
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
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3
For the icing, cream the 1/2 cup of softened butter in a small bowl. Add the 3 3/4 cups of confectioners' sugar and 4-5 tablespoons of milk; beat until the icing reaches the desired consistency. Stir in the 1/2 cup of crushed blackberries, 1/2 cup of coconut, and 1/2 cup of pecans. Spread the icing between the cake layers and over the top and sides of the cake.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
