CAKE TOPPED WITH FRESH FRUIT RECIPES

Steps:

• Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with non-stick cooking spray.
• Mix 3/4 of the cake mix with the water and egg until well blended.
• Pour into the prepared pan and bake for 15-20 minutes; cool completely.
• Meanwhile, beat the cream cheese until light and fluffy.
• Gradually beat in the milk and mix until smooth. Stir in the instant vanilla pudding.
• Spread the pudding mixture evenly on the cooled cake. Top the pudding layer with the whipped topping.
• Sprinkle the coconut over the whipped cream layer. Top with the pineapple and berries.
• Chill for at least 2 hours before serving.

Steps:

• In a small saucepan combine 3/4 cup fat-free milk and 1/4 cup butter. Using a small sharp knife, split 1/2 of a vanilla bean lengthwise in half. Scrape the seeds from the halves into the milk mixture. Add the vanilla bean halves to the saucepan. Heat over medium heat until butter is melted and milk is steaming, stirring occasionally (do not boil). Remove from the heat.
• Preheat oven to 350 degrees F. Meanwhile, grease and lightly flour two 8-inch round cake pans. In a large bowl beat 3 eggs, room temperature, with a mixer on high about 4 minutes or until thickened and light yellow in color. Gradually add 1 1/4 cups sugar (see Tips), beating on medium speed 4 to 5 minutes or until light and fluffy. Add 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Beat on low to medium just until combined.
• Remove the vanilla bean halves from the milk mixture; discard. Add milk mixture to batter along with 1 1/2 teaspoons vanilla, beating until combined. Divide batter between prepared pans, spreading evenly. Bake about 25 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove layers from pans; cool on wire racks.
• In a bowl beat 4 ounces reduced-fat cream cheese (Neufchâtel), softened, with a mixer on medium until smooth. Gradually beat in 2 tablespoons unsweetened refrigerated coconut milk until smooth. If desired, beat in 1/4 teaspoon coconut extract. Fold in 1 cup frozen light whipped dessert topping, thawed.
• In a bowl stir together honey, ginger and cardamom.
• To assemble, place one cake layer on a cake platter. Spread with half of the Coconut Cream Frosting. Repeat layers. Toss fruit with honey mixture and arrange on cake. Sprinkle with coconut. Serve immediately.