Naked Layer Cake

Name: Naked Layer Cake
Yield: 8 servings of 1 slice
Ingredients: Oil or butter for greasing pans; Flour for dusting pans; 1 pkg (16 oz/453 g) pound cake mix; ¾ cup (175 mL) lite coconut milk; 2 eggs; 3 tbsp (45 mL) butter, softened; ½ cup (125 mL) sweetened flaked coconut; ¾ cup (175 mL) white chocolate morsels; ¼ cup (50 mL) lite coconut milk; ½ cup (120 mL) sour cream; 1 ½ cups (375 mL) frozen whipped topping, thawed; ¼ cup (50 mL) seedless raspberry jam, warmed (See Cook’s Tip); ½ cup (125 mL) small fresh raspberries (optional); White chocolate curls (optional) (See Cook’s Tip); Powdered sugar (optional)

This “semi-naked” or barely frosted cake will add an elegant style to Wedding Showers or any spread!

Ingredients

Oil or butter for greasing pans
Flour for dusting pans
1 pkg (16 oz/453 g) pound cake mix
¾ cup (175 mL) lite coconut milk
2 eggs
3 tbsp (45 mL) butter, softened
½ cup (125 mL) sweetened flaked coconut

¾ cup (175 mL) white chocolate morsels
¼ cup (50 mL) lite coconut milk
½ cup (120 mL) sour cream
1 ½ cups (375 mL) frozen whipped topping, thawed
¼ cup (50 mL) seedless raspberry jam, warmed (See Cook’s Tip)
½ cup (125 mL) small fresh raspberries (optional)
White chocolate curls (optional) (See Cook’s Tip)
Powdered sugar (optional)

Directions

Preheat oven to 350°F (180°C). Grease 4 Round Cake Pans and dust with flour; set aside.
For cake: Place cake mix, coconut milk, eggs, and butter in a large mixing bowl. Beat with electric mixer, on medium speed, 2-3 minutes or until batter is thick and smooth, scraping bowl as needed.
Stir in coconut. Divide batter equally into pans; spread evenly. Bake 18-20 minutes or until toothpick inserted in centers comes out clean. Remove pans from oven; cool 10 minutes. Invert cakes onto cooling rack, then invert again so cakes are top-side up; cool completely.
For Frosting, place white chocolate morsels and coconut milk in large microwave-safe bowl. Microwave, uncovered on HIGH 1-2 minutes or until chocolate is almost melted, stirring every 30 seconds.
Let stand 3 minutes or until slightly cooled. Stir in sour cream. Cool completely. Fold in whipped topping. (Refrigerate mousse until ready to frost the cake.)
Using an Coated Bread Knife, trim crowns off of cake (see Cook’s Tips).
Place jam in 1-cup (250 mL) Prep Bowl. Microwave on HIGH, 15-30 seconds.
Fill a decorating bag with a large open tip with 3/4 cup (175 mL) mousse. Place bottom cake layer, upside-down, on serving plate. Pipe mousse evenly around edges of cake (see Cook’s Tip). Using Chef’s Silicone Basting Brush, brush center of cake with a heaping tablespoon of warm jam. Repeat process for next two layers.
Place fourth cake layer on top. Spread a thin layer of mousse on the sides of the entire cake. (Mouse should not be spread evenly to create the “naked” effect). Spread remaining mousse on top of cake.
Garnish with fresh raspberries and white chocolate curls, if desired. Refrigerate until ready to serve.
Just before serving, dust with powdered sugar.

Yield:

8 servings of 1 slice

Nutrients per serving:

Calories 560, Total Fat 27 g, Saturated Fat 16 g, Cholesterol 70 mg, Sodium 310 mg, Carbohydrate 70 g, Fiber 1 g, Sugars 46 g, Protein 6 g

Cook's Tips:

To bake cakes in a dark coated pan, bake at 325°F (160°C).

You can use leftover coconut milk in smoothies or oatmeal.

To remove crowns (rounded tops) off of cake, move knife back and forth toward the center in a sawing motion, keeping the knife level as you cut.

You may use reserved cake scraps to make a trifle or layer to make a “smash cake.”

Piping each cake layer with mousse creates a “dam” which helps prevent the filling from seeping out.

To make chocolate curls, place 2 oz (60 g) baking chocolate on a piece of parchment paper or paper towel; microwave on HIGH 10 seconds. Using Vegetable Peeler, create curls from softened chocolate.