How to Bake Tapioca Cake

How to Bake Tapioca Cake

Serves: 12

Preparation time: 10 mins

Cooking time: 40 mins

Ingredients needed to make Tapioca Cake:

For the cake:

  • 1 package (18 oz) vanilla cake mix
  • 3 eggs
  • 1/3 cup canola oil
  • 1 ¼ cups white cranberry juice
  • Butter-flavoured cooking spray

For the filling:

  • 1 box (3 oz) instant tapioca pudding mix
  • 1 tsp coconut extract
  • 1 can (14 oz) light coconut milk
  • ½ cup shredded coconut

For the frosting:

  • 3 cans (12 oz) fluffy white frosting
  • 1 ½ cups shredded coconut
  • 3 tsp coconut extract
  • Blueberry sauce (recipe below)
  • Fresh blueberries

For the blueberry sauce:

  • 2 cups frozen blueberries, thawed
  • Zest of ½ orange, finely grated
  • ¼ cup blueberry jelly
  • 1/3 cup Blueberry vodka
  • 1 tbsp cornstarch

Cooking instructions for Tapioca Cake:

  • To make the blueberry sauce, dump all its ingredients into a saucepan and stir them all together to mix well.
  • Heat the mixture over moderate flame, until it starts simmering and continue to do so for next 3-6 minutes, or until the jelly dissolves completely and blends along with rest of the ingredients to form a thick sauce.
  • Pour it into a bowl and set aside to cool completely.
  • To make the cake, warm up your oven to 350 degrees F.
  • Grease two 8’’ round cake pans with the cooking spray and set aside.
  • Empty the package of cake mix into a large bowl and crack the eggs into it.
  • Pour in the white cranberry juice as well as oil into it and beat them together with a stand mixer at low speed for half a minute.
  • Scrap down any residual mixture from the sides of the bowl and continue to beat for another couple of minutes on medium speed.
  • Pour half of the batter into each pan and smooth out their surface with a rubber spatula.
  • Bake for 35 minutes or until the cake is baked through.
  • While the cakes bake, prepare the filling my adding the pudding mix into a medium saucepan along with 1 tsp coconut extract, ½ cup shredded coconut and coconut milk.
  • Stir them all together to mix well and bring it to a boil over moderate flame, while stirring the mixture relentlessly, until it thickens; turn off the heat and set aside.
  • Place the frosting in a small bowl and stir in rest of the coconut extract until mixed well.
  • To assemble the cake, slice each cake horizontally into equal halves with the help of serrated knife.
  • Stuff 1/3 of the frosting into a pastry bag, fitted with star tip and set aside.
  • Place one half of the cake onto a cake plate and pipe out the frosting along its edges to form a ring-shape.
  • Spread 1/3 of the tapioca pudding within the ring and place another half of the cake on top.
  • Repeat the process until all the cake slices are stacked and spread rest of the frosting on the sides and surface of the assembled cake.
  • Sprinkle shredded coconut on top and arrange the blueberries around the edges to and decorate.
  • Add a large splodge of blueberry sauce at the middle of the frosting and slice out large wedges.
  • Serve right away.

Image credit: Wikimedia Commons

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