Beachy Cake
INGREDIENTS
2 boxes yellow cake mix
6 eggs large
1 cup Sandra Lee Cocktail Time® Key Lime Margarita
1 cup Sandra Lee Cocktail Time® Strawberry Margarita
8 tablespoons (1 stick) butter melted (1/2 cup)
1 pound (4 sticks) butter at room temperature
2 boxes (16 ounces) powdered sugar
6 tablespoons milk
Blue food coloring
1/3 cup sweetened flaked coconut toasted
INSTRUCTIONS
Preheat oven to 350°F. Grease four 9-inch round cake pans.
In a bowl, beat together 1 cake mix, 3 eggs, lime margarita, and ¼ cup melted butter until smooth. Divide batter between 2 pans and bake for 20 to 25 minutes, or until a wooden pick inserted comes out clean. Cool in pans for 20 minutes.
In a second bowl, beat together 1 cake mix, remaining 3 eggs, straw-berry margarita, and remaining ¼ cup melted butter until smooth. Divide batter between 2 pans and bake for 20 to 25 minutes, or until a pick inserted comes out clean. Cool in pans for 20 minutes.
In a bowl, beat room-temperature butter until softened. Add powdered sugar and beat until combined. Beat in milk. Transfer 1½ cups frosting to a pastry bag fitted with a star tip. Tint rest of frosting to a pale blue with food coloring.
Level tops of cakes with a serrated knife. Set a key lime layer on a platter and spread some frosting on top. Set a strawberry layer on it and frost top. Repeat, alternating layers, setting last one bottom side up. Frost top and sides smoothly. Pipe stars around bottom edge of cake with reserved frosting. Spread toasted coconut on center of cake. Decorate with beachy embellishments from the craft or party story.
