Coconut Cake

Ingredients:

For the Cake:

• Pilsbury white box cake mix
• 13.5 ounce can coconut milk
• 4 egg whites
• 1/2 cup unsalted butter, melted
• 1 tablespoon coconut extract

For the Buttercream:

• 2 cups unsalted butter, room temperature
• 5 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons coconut extract
• pinch of salt
• 1/4 cup heavy cream
• sweetened coconut flakes
• marichino cherries (optional)

Directions:

For the Cake:

1. Prepare the cake according to the directions on the box, substituting the coconut milk for the water and the melted butter for the oil.
2. Mix in the coconut extract.
3. Bake in two 9 inch baking pans or three 6 inch baking pans as directed on the back of the box.
4. Allow cake to cool completely. Flip out of the pans and cut off the dome on each of your layers, making them even across the tops. Set aside.

For the Buttercream:

1. Add the butter to the bowl of your stand mixer fitted with the whisk attachment, or you can use a hand mixer. Whip the butter for about 5 minutes on medium-high speed until light, fluffy and pale in color.
2. Add half of the powdered sugar and mix on low until fully combined. Add the other half and repeat. Scrape the sides of the bowl as needed.
3. Add the extracts and salt and mix until fully incorporated. Scrape the sides of the bowl as needed.
4. Whip the buttercream on high for 2-3 minutes until smooth and creamy.
5. Add a dollop of the frosting to a cake stand or whatever you plan on serving the cake on. Add the bottom later of the cake, facing down the part that you cut.
6. Add your desired amount of butter cream to the top in a smooth and even layer. Add a layer of coconut flakes on top. Top with the next layer of cake, also facing the cut side down. Repeat frosting and coconut flakes if you have another layer, and top with the final layer. If you only have two layers, move on to step 7.
7. Add a generous layer of frosting to the top of the cake and more around the sides. Smooth evenly with an offset spatula. Pat a generous amount of the coconut flakes all over the cake, covering the buttercream.
8. You can stop at step 7, or you can pipe dollops evenly apart on the top of your cake with a star attachment, as pictured above. You can top the dollops with cherries, but be sure to pat them dry first so they do not bleed on your pretty cake.

*Store in an airtight container at room temperature for up to 3 days.

*You can get creative with this cake and decorate it however you like. You can top your dollops of frosting with icing decorations, and even dye your coconut flakes for a fun pop of color.

Serves: 6-12