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Bess W. Metcalf Miami - Dade Florida   |
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Tropical Fruit Shortcake
1 (9 oz.) pkg single layer yellow cake mix Spray 6 1/4 cup Heat 'n Serve Container with cooking spray. Pour batter into container and place in microwave. Microwave on High for 5-7 minutes (depending on microwave power); cake should pull away from sides slightly and be slightly sticky on top. Rotate cake every 2 minutes if you do no have a turntable. Toothpick should test clean when inserted into center of cake. If necessary, microwave an additional minute and check; repeat until done. Cool 4-5 minutes. Drain juice from fruit cocktail; place in 2-cup Micro Pitcher. Mix corn starch into juice with a Silicone Spatula. Microwave on High for 2 minutes or until slightly thickened; add to reserved fruit. Split cake into 2 layers; spread half of fruit mixture over bottom layer with Spatula, top with half the toasted coconut and spread whipped topping around edge of cake. Place top layer on bottom layer; pour remaining fruit on top of cake. Garnish with additional whipped topping and remaining toasted coconut, if desired. Search Recipes or Ingredients
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