Tapioca Cake Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
770
FAT
126%
CHOL
26%
SOD
31%

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Ingredients for 12 servings

1 1/2 cups shredded coconut

1/3 cup canola oil

1 tablespoon cornstarch

1 (18.25-ounce) box vanilla cake mix (recommended: Betty Crocker)

1 (14-ounce) can light coconut milk (recommended: Thai Kitchen)

1 teaspoon coconut extract

3 (12-ounce) cans fluffy white frosting (recommended: Betty Crocker)

Butter-flavored baking spray

1/2 cup shredded coconut

Fresh blueberries

2 cups frozen blueberries

1 (3-ounce) box cook n' serve tapioca pudding (recommended: Jell-O)

1 1/4 cups white cranberry juice

1/4 cup blueberry jelly

1/2 orange, zested

2 teaspoons coconut extract

1/3 cup blueberry vodka (recommended: Stoli)

3 eggs

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