It's a delicious funfetti-style cake, blue and white at the base, and red velvet on top. There's vanilla pudding in the middle. It's then covered with a blend of cream cheese and buttercream white frostings, fresh raspberries and blueberries, and star-shaped pieces of young coconut.
Patriotism is delicious!
Step 1: Ingredients
- Cake mix
- Pudding mix
- Red and blue food coloring
- Cocoa Powder
- White frosting (two containers)
- Young coconut
- We used a Big Top Cupcake cake mold. You could do a different mold, but you will get a different shape of cake!
- Star-shaped cookie cutter
Step 2: Make Cake Batter
Step 3: Color Cake Batter
Dye one blue and another one red using food coloring.
Since the red one is likely to look more pink than anything, add some cocoa powder. Congratulations, now you've made red velvet! (Loosely.)
Step 4: Bake Cake
If you're feeling fancy, try layering red and white for the bottom layer. That would be cool! We didn't do that.
Pour the remaining color into the top mold.
Step 5: Make Pudding
Let it chill for a while. DON'T put it into your cake while it's still really hot, or it will make a mess (trust me, I tried it).
Step 6: Hollow Out Cake
Step 7: Fill Cake
Step 8: Decorate!
Place raspberries and blueberries on the cake.
Open your young coconut. Drain out the milk, then carefully peel the soft meat in sections as large as you can. Use the star-shaped cookie cutter to cut coconut stars.
Put any leftover fruit on the plate.
Step 9: Eat
(Or if you're Chilean, and using this recipe because your flag is also red, white, blue, stars, happy September 19th!)