Float Away Layer Cake

Yield: Makes 12 servings

Ingredients

• 2  teaspoons  baking powder
• 1  (18.5-ounce) package butter-flavor cake mix
• 1  (4.5-ounce) package instant vanilla pudding
• 1/2  cup  butter, softened
• 4  large eggs
• 1  cup  water
• 3  cups  sweetened flaked coconut
• 1 1/2  cups  diced fresh pineapple
• 1  (24-ounce) jar mango slices, drained and diced
• 2  cups  whipping cream
• 3  tablespoons  sugar
• 1  teaspoon  vanilla extract

Preparation

Lightly grease and flour 2 (9-inch) round cake pans.

Combine first 3 ingredients in a large mixing bowl. Beat on low speed with an electric mixer until blended; add butter, eggs, and water. Beat on low speed 30 seconds. Increase speed to medium, and beat 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.

Place coconut on a jellyroll pan. Bake at 350° for 8 minutes or until golden, stirring every 3 minutes. Cool completely.

Remove cakes from pans; cool on wire racks. Slice each layer in half horizontally, creating 4 layers.

Blot moisture from pineapple and mango with paper towels. Gently toss fruit together in a medium bowl. Beat cream, sugar, and vanilla in a medium bowl until stiff peaks form. Spread 1/3 cup whipped cream, 1 cup fruit mixture, and 1/3 cup toasted coconut between layers. Frost cake with remaining whipped cream, and sprinkle with toasted coconut. Chill until ready to serve.