Frankfurter Kranz
A classic German ring cake with a buttery crumb, filled with creamy vanilla custard, topped with a white cream layer and toasted coconut flakes, finished with a chocolate drizzle.
- Total time
- 45 min
- Servings
- 12
- Calories
- 380
- Protein
- 5g
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups milk
- 1.5 cups heavy cream
- 1 cup coconut flakes
Instructions
- 1
Preheat oven to 350°F. Grease a 10-inch Bundt pan. In a large bowl, beat the 1 box cake mix, 3 eggs, 0.5 cup oil, and 1 cup water until smooth, about 2 minutes.
- 2
Pour batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 3
In a medium bowl, whisk the 1 box pudding mix with 2 cups cold milk until thickened, about 2 minutes. In a separate bowl, whip the 1.5 cups heavy cream until stiff peaks form.
- 4
Fold half of the whipped cream into the pudding to make the filling. Spread the remaining whipped cream over the top and sides of the cooled cake.
- 5
Slice the cake horizontally into three layers. Spread the pudding filling between the layers, then reassemble the cake.
- 6
Press the 1 cup coconut flakes onto the cream-covered cake. Drizzle with chocolate syrup if desired. Chill for 30 minutes before serving.
- 7
Slice and serve cold. Store leftovers in the refrigerator.
Tools you’ll need
- Bundt pan
- Mixing bowls
- Electric mixer
- Wire rack
- Serrated knife
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