Indulge in the delightful Tapioca Cake, a dairy-free dessert perfect for those with dietary restrictions. This delectable treat, ready in just 50 minutes, serves 12 and offers a satisfying 819 kcal per serving. Crafted as a delicious ending to any meal, this cake is not only dairy-free but also boasts a unique tapioca pudding filling, adding an intriguing texture to the classic dessert.
Begin by preheating your oven to 350 degrees F and preparing two 8-inch round baking pans. The cake itself is a blend of a vanilla cake mix, canola oil, eggs, and white cranberry juice, whipped to perfection with an electric mixer. As the cake bakes, create the tapioca pudding filling with coconut milk, tapioca pudding mix, and shredded coconut, cooked to a perfect boil and allowed to cool.
Once the cake layers are baked and cooled, layer them with the frosting and pudding filling, finishing with a generous coat of frosting on the outside. Garnish with fresh blueberries and shredded coconut, and serve alongside a homemade blueberry sauce, made from a delightful combination of blueberries, blueberry jelly, and blueberry vodka.
This Tapioca Cake is not just a dairy-free delight but a testament to the versatility and creativity in baking. With a balance of 2.46% protein, 33.03% fat, and 64.51% carbs, it's a well-rounded treat that promises to impress. Whether you're dairy-free or simply looking to explore new dessert horizons, this Tapioca Cake is sure to satisfy your sweet tooth.
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