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 Strawberry Colada Cake



      1 c  sour cream

    3/4 c  cream of coconut

      3 lg eggs

    1/4 c  safflower oil

      2 c  cake flour

      1 c  bakers sugar

      1 t  baking powder

    1/2 t  salt

  1 1/2 t  coconut extract

  1 1/2 t  rum extract


      2 c  heavy cream

      4 T  powdered sugar

      1 t  cornstarch

    1/2 t  coconut extract

      4 pt fresh strawberries

    1/2 c  strawberry jam

For cake: Preheat oven to 350 degrees. Grease and flour 9-by-13-inch

pan. In large mixing bowl, combine sour cream, cream of coconut, eggs

and oil. In separate bowl, combine cake flour, bakers sugar, baking

powder and salt. Add flour mixture to egg mixture all at once and

combine until no lumps are visible, then stir in extracts. Pour batter

into prepared pan and bake for 50 to 55 minutes. Cool on wire rack

before topping.


For topping: In small saucepan, combine 1/2-cup cream, powdered sugar

and cornstarch. Bring to a boil, stirring constantly just until

thickened. Scrape into a small bowl and cool. Stir in extract. In large

mixing bowl, beat remaining cream to soft peak stage, then begin adding

cooked mixture while beating to stiff stage. Spread whipped cream

mixture over cooled cake. Wash and hull berries. Let dry on paper

towels. Heat jam until liquid. Top cake with berries and brush each

berry with jam. Refrigerate cake for 1 hour before serving.



Softasilk Championship Cake Award

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