Serves: 15
Total Calories: 295
Heat oven to 350°F. Grease 13 x 9-inch (3-quart) baking dish. In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Pour into greased dish. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
While cake is baking, in large bowl, combine all sauce ingredients blend well. Remove cake from oven cool 5 minutes. Using long-tined fork, pierce hot cake in pan every 1 to 2 inches. Slowly pour sauce mixture over cake. Do not cover cake refrigerate at least 3 hours to chill. (Cake will absorb most of sauce mixture.)
Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and macadamia nuts. Store in refrigerator.
*TIP: To toast coconut, spread on cookie sheet bake at 350°F. for 7 to 8 minutes or until light golden' brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on LOW for 4 1/2 to 8 minutes or until light golden brown, tossing with fork after each minute.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix increase water by 2 tablespoons. Bake as directed above.
Nutrition Per Serving: Calories 470 Protein 7 g Carbohydrate 47g Fat 27g Sodium 310mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Costa Rican Cream Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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