ALL MOST HOMEMADE COCONUT CAKE

I read about this in a magazine.  You will not notice the difference between a box cake mix and a homemade cake.

Coconut cake is such a delicious dessert to have once in a while.  I made this cake and cut a slice each for the two of us and cut the rest into three portions.  I froze them on a baking sheet in my freezer until they were hard enough to cover with plastic wrap.  

Now I have cake whenever we have the urge for coconut cake again.  To frost the cake, I put three pieces of wax paper just under the bottom layer and put the cake plate on a Lazy Susan.  It is messy putting the coconut on the sides but when finished, you can pull the pieces of wax paper out and along with the mess and pour it back on the top of the cake.

1 Box Betty Crocker Super Moist White Cake Mix

Follow directions on back of box but:

In place of water, add milk or buttermilk.

In place of oil add equal amount of unsalted butter, melted and slightly cooled.

Add 3 large eggs & ½ t pure vanilla extract.

Preheat oven to 325 degrees F

Spray oil on the bottom and sides of 2 8-inch cake pans.

After mixing cake mix in a stand mixer fitted with a paddle attachment, 

pour the batter evenly into the 2 pans and smooth top with a knife.

Bake for 30 to 33 minutes until a toothpick comes out clean.

Wait 10 minutes, looses sides and col on a baking rack for 30 minutes.

Butter Cream Cheese Frosting

2 (8-oz) packages of cream cheese

1 ½ (12-oz) sticks unsalted butter, room temperature

½ t pure vanilla extract

¼ t coconut extract

4 to 4 ½ cups confectioners' sugar

6 oz sweetened shredded coconut

In the bowl of an electric mixer fitted with a paddle attachment, combine the softened cream cheese, butter, vanilla, and coconut extract on low speed.

Add the confectioners' sugar, one cup at a time and mix until just smooth.

Place a layer of cake, top side down, on a plate and spread with frosting.

With a sharp knife, slightly cut off the dome of the cake.

Place the second layer on top, top side down.

Frost the top and sides.

Sprinkle the top with coconut and lightly press more coconut onto the sides.

Refrigerate until ready to serve.

Serves 10