Blueberry Pudding Cake

Ingredients:

Cake

• Butter-flavored cooking spray
• 1 package (500 g) vanilla cake mix
• 1/3 cup rapeseed oil
• 3 eggs
• 1 and 1/4 cups white cranberry juice

Filling

• 1 package (80 g) of tapioca pudding
• 1 can (400 g) low-fat coconut milk
• 1 teaspoon coconut extract
• 0.5 cup coconut flakes

Glaze

• 3 x 12 oz jars whipped white frosting (recommended: Betty Crocker)
• 2 tsp coconut extract
• Fresh blueberries
• 1.5 cups coconut flakes

Blueberry sauce

• 2 cups frozen blueberries
• 1/3 cup blueberry vodka
• 1/4 tbsp. blueberry jelly
• 1 tbsp cornstarch
• Zest of half an orange

Preparation:

1. Preheat oven to 350°F (175°C). Lightly spray 2 8-inch (20cm) round cake pans with butter-flavored cooking spray; set aside.
2. In a large bowl, combine the cake mix, oil, eggs, and cranberry juice. Mix with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 2 minutes on medium speed.
3. Divide the batter evenly among the prepared pans. Bake in the preheated oven for 32-35 minutes, or until a tester inserted into the cake comes out clean.
4. Meanwhile, prepare the filling.:
   
   In a medium saucepan, combine the pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool. Divide into three portions.
5. In a small bowl, combine the glaze with 2 teaspoons coconut extract; set aside.
6. Assembly:
   
   Using a serrated knife, cut the cake layers in half horizontally; set aside. Fill a pastry bag or zip-lock bag one-third full with frosting; set aside.
7. Place half of the cake layer on a serving platter and pipe frosting around the edge. Fill the center with pudding. Repeat with two more cake layers. Place the final cake layer on top. Cover the outside of the cake with the remaining frosting.
8. Sprinkle the finished cake with blueberries and coconut flakes and serve with blueberry sauce.
9. Blueberry sauce:
   
   Combine all ingredients in a saucepan. Cook, stirring, over medium heat for 3-6 minutes or until the sauce thickens.