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1
Preheat oven to 350 degrees F.
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2
Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
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3
In a large bowl, combine cake mix, oil, eggs, and white cranberry juice.
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4
Use an electric mixer to beat cake batter on low speed for 30 seconds.
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5
Scrape down sides of bowl and beat for 2 minutes on medium speed.
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6
Divide batter evenly into prepared pans.
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7
Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
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8
Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
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9
Bring to a boil over medium heat, stirring constantly.
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10
Remove from heat and let cool.
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11
In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
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12
For assembly:
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13
With a serrated knife, cut cake layers in half horizontally; set aside.
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14
Fill pastry bag or zip-top bag with a third of the frosting; set aside.
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15
Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers.
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16
Place final cake layer on top.
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17
Frost outside of cake with remaining frosting.
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18
Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
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19
Blueberry Sauce:
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20
2 cups frozen blueberries.
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21
1/3 cup blueberry vodka (recommended: Stoli).
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22
1/4 cup blueberry jelly.
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23
1 tablespoon cornstarch.
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24
1/2 orange, zested.
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25
Combine all ingredients in saucepan.
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26
Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.
