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Caramel Coconut Fudge Cookie Cake

A delicious cake featuring our Benton’s Caramel Coconut Fudge Cookies!

Prep Time:  30 minutes (plus 2 hours to cool)   |    Cook Time:  30  minutes   |    Total Time:  60 minutes (plus 2 hours to cool)   |    Servings:  1 9-inch cake

Ingredients:

  • Carlini  Butter Cooking Spray
  • 2 packages  Benton's  Caramel Coconut Fudge Cookies, divided
  • 1 box  Baker’s Corner  Instant Vanilla Pudding Mix
  • 1 2/3 cups  Friendly Farms  Original Coconut milk, divided
  • 3/4 cup  Friendly Farms  Whipped Dairy Topping, thawed
  • 1 box  Baker's Corner  Yellow Cake Mix
  • 3  Goldhen  Large Eggs
  • 1 stick  Countryside Creamery  Unsalted Butter, melted
  • 1 container  Baker's Corner  Vanilla Frosting
  • 1 container  Baker's Corner  Chocolate Frosting

Directions:                               

  1. Preheat oven to 350°. Prepare two 9-inch cake pans with cooking spray and parchment on the bottom of the pan.              
  2. Finely chop 1 package of cookies. Add 3/4 cup to a small bowl with pudding mix and 2/3 cup coconut milk and mix for 1-2 minutes to make the filling. Fold in whipped dairy topping, cover and chill until ready to use.
  3. In a medium bowl, combine cake mix, remaining 1 cup coconut milk, eggs and melted butter. Mix with a hand mixer or in a stand mixer on medium speed for 2 minutes. Fold in remaining chopped cookies until just combined. Divide batter evenly between the cake pans and bake for 26-30 minutes or until a toothpick inserted comes out clean. Cool cakes in the pan on a rack for 30 minutes and then carefully remove them from the pan and allow to cool completely.
  4. Transfer each frosting into its own piping bag.          
  5. Once the cakes are cooled, remove the parchment paper and level if necessary. Place one layer of cake on a cake board or platter and then onto a cake turntable.       
  6. With the chocolate frosting pipe a ring around the edge of the cake to create a barrier. Add your chilled filling to the center and spread evenly using an offset spatula. Top with the other cake layer, with the bottom facing upwards.
  7. To finish frosting the cake, pipe the chocolate frosting around the bottom half of the cake. Then, take the vanilla frosting and starting in the middle of the top layer, pipe outwards and then down the side until you near the chocolate frosting. Using an offset spatula, smooth out the frosting on the top of the cake and then move to the sides of the cake.                            
  8. Cut 8 cookies from remaining package in half and place along the bottom edge of the cake. Use the remaining cookies and any remaining frosting to decorate the top as desired. Chill for at least 2 hours before serving.                                                                       

TIP: If you don't have cake turntable, you can use a lazy Susan, the plate and ring insert from your microwave, or just a cake stand to make icing easier!    

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen