Checkerboard Cake - Kraft Recipes Top
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Checkerboard Cake

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Make It

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  • CAKE: Position racks to divide oven in thirds. Heat to 350°F. Coat three 8" round cake pans with non-stick spray. In a bowl with mixer on low speed, beat first 5 ingredients for 30 seconds, to moisten. On medium speed beat for 2 minutes. Divide batter between 2 bowls, Stir coconut flakes and coconut extract in 1 bowl, and vanilla extract and chocolate into another bowl. Spoon each into a gallon size zip top bags. Cut 3/4" off 1 bottom corner of each bag. Pipe a 1 1/4" wide band of chocolate batter around edge of 2 cake pans. Pipe a 1 1/4" wide band of coconut batter next to the chocolate batter. Fill center of both pans with chocolate batter. Reverse the procedures for the remaining pan, starting and ending with the coconut batter. With the back of a small spoon, smoothly and evenly flatten the batter in the center. Staggering pans on oven racks and bake for 18-22 minutes, or until a wooden toothpick, inserted into the center comes out clean. Cool in pans on a wire rack for 5 minutes, before inverting on the rack to cool completely.
  • FROSTING: Beat the ingredients in a medium bowl with mixer on low speed until well blended.
  • ASSEMBLY: Stack the cakes, with the chocolate edged first then the coconut edged, then the chocolate one on top. Sandwich some frosting between each layer. On the top and sides, thinly spread remaining frosting. Press 1 cup of coconut flakes on the sides, very carefully.
  • GARNISH: On top of cake place the mini chocolate kisses. Refrigerate before serving.

Special Equipment Needed


*Tips, tips and more tips* 1. Can be fully completed 1 day ahead and refrigerate. 2. Before measuring marshmallow creme, lightly oil measuring cup and utensils.

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