Blackberry Wine Coconut Cake Food

BLACKBERRY COCONUT CAKE {NO-BAKE}

Steps:

• CAKE: Process all cake ingredients in a food processor into a uniform mixture. Allow it to sit for a minute. Scoop out half the mixture into a 5″ springform pan and press down into an even flat crust (compress it as much as you can). Freeze for 30 mins, then carefully un-mold and transfer onto a plate and place plate and crust back in the freezer. Fill the springform pan once again with the remaining half of the mixture and press down into an even flat crust. Freeze while working on the next step.
• FILLING: Make sure all frosting ingredients are at room temperature. When ready to frost, blend them in a high power blender (I used my Vitamix for this) and process into a smooth consistency.
• ASSEMBLY: Remove the springform pan from the freezer (having it chilled like this helps the filling to set faster) but leave the base layer inside the pan latched. Evenly spread about 1/2 cup of the frosting over the base layer into the pan. Chill for about 5 mins in the freezer, then carefully spread the additional filling jam over the frosting. Carefully cover with the second frozen cake layer. Press down very gently to make sure it's secured into place. Return the cake to the freezer for about 20 mins for the filling to set. Then remove the cake from the pan and frost the top and sides with the remaining frosting.
• DECORATING: take handfuls of shredded coconut and carefully press them to the sides of the cake. Sprinkle the top of the cake with additional shredded coconut. Decorate with dried flowers if desired. Place the cake in the fridge for 30 mins to set and firm up. When ready, carefully slice, serve and enjoy! Keep leftovers refrigerated.

BLACKBERRY & COCONUT SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.
• Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.

BLACKBERRY WINE CAKE

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
• In a large bowl, combine the cake mix and gelatin.
• Add the eggs, oil and wine.
• At low speed, beat just until moistened.
• Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
• Pour in the Bundt pan and bake for 45-50 minutes.
• Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
• While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
• Let the cake sit for 30 minutes to absorb the glaze.
• Turn the cake out of the pan and completely cool.
• Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
• (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).

BLACKBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

BLACKBERRY WINE CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.
• Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.
• Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
• To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.

BLACKBERRY WINE CAKE

Steps:

• Preheat oven to 350 F (180 C) and prepare deep round bundt pan.
• In a medium bowl, hand whisk all dry ingredients together.
• In bowl of stand mixer with paddle attachment beat together butter and sugar until light and fluffy.
• Add eggs, applesauce (or vegetable oi), and wine. Mix on medium speed until combined.
• Slowly spoon flour mixture into wet mixture and continue on medium high until batter is formed. Scrape sides and bottom of bowl once during mixing.
• Pour cake batter into pan and bake fro 30-35 minutes or until toothpick inserted into center comes out clean.
• Remove pan from oven and cool on rack for 15 minutes.
• Flip cake pan upside down onto serving dish, allowing cake to drop from pan. Top with blackberries and a dusting of powdered sugar.
• Glaze if desired and serve with fresh blackberries! (see tips above.)

BLACKBERRY WINE-GLAZED CAKE

Steps:

• Spray bake pan (I used a 9 x 13) with cooking spray.
• Mix cake mix and jello.
• Add eggs, oil and wine.
• Beat at low, medium speed (as directed on cake mix box).
• Bake at 350 degrees for 50-60 minutes.
• Mix powdered sugar and enough wine to thin to spreading consistency.
• Drizzle over cake.

BLACKBERRY WINE CAKE

Steps:

• Mix all ingredients together.
• Place in Pam-sprayed bundt pan.
• Bake at 350° for 40-45 minutes.
• Remove from pan to cake plate.
• While cake is still warm, mix glaze ingredients and pour glaze over cake.
• *Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
• This allows cake to take on a stronger blackberry flavor.
• Then add glaze.
• Garnish with fresh or frozen blackberries, if desired.
• For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.