Stacked Strawberry and Coconut Mini Cakes
Makes 3 mini cakes
Ingredients
- 6 pack yellow sponge cake dessert shells
- 6 strawberries
- 3 tbsp strawberry preserves
- 1 cup shredded coconut
- For the Whipped Frosting:
- 4 oz Philadelphia cream cheese softened and cubed
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1 cup heavy whipping cream
Instructions
- Add coconut to a skillet over medium heat.
- Cook, stirring often, until lightly browned. Remove from heat and let cool.
- Slice 3 of the strawberries in quarters and remove the stem. Leave the remaining three whole.
- Warm the strawberry preserves in a small bowl in the microwave for 10-15 seconds, until easy to spread.
- Add 1 tbsp preserves to the center of three of the dessert shells.
- Top with two quarters of strawberries.
- Add the remaining three dessert shells on top, with the top facing down so it encloses the strawberry filling.
- Generously frost with whipped frosting.
- Gently press toasted coconut on each frosted cake, covering the cake sides and top.
- Top each mini cake with a whole strawberry and serve.
- For the Whipped Frosting:
- Place a mixing bowl and beaters/mixer into the freezer for 20-30 minutes so they will be icy cold for the whipped frosting.
- Take the bowl and beaters out of the freezer and add cream cheese and sugar to the bowl.
- Mix on medium until smooth then slowly add the heavy cream. Beat on high until fluffy.
- Add vanilla and almond extract and beat on low until blended.