coconut cake.

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i made this coconut cake for easter dinner and it turned out delicious, the perfect combination of light, fluffy and sweet. of course coconut cake is my favorite so i am bias. this recipe is also great for cupcakes too! enjoy.

Ingredients

Cake:

1 package white cake mix

3 eggs

1/3 cup vegetable oil

1 cup water

1/2 teaspoon coconut extract

4 dashes of balsamic vinegar

2 cups coconut

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Frosting:

6 tbsp butter

2 cup coconut

1 (8 ounce) package of cream cheese

3 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

2 teaspoons milk

Preparation

1. Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.

2. In a large bowl, mix together cake mic, eggs, oil, water, and coconut extract for 2 minutes. Stir in 1 cups of flaked coconut. Bake fir 30 minutes, or until a toothpick inserted into the cake comes out clean.   

3. To make coconut cream cheese frosting: melt 4 tablespoons of butter over low heat. Add 1 cup of flaked coconut and stir until browned.  Dry on paper towel.  

4. Cream together 2 tablespoons butter with cream cheese.  Once creamed alternately add milk and powdered sugar. Add vanilla and then stir in remaining 1 cup flaked coconut.

5. Place first cake on serving dish and thoroughly cover the top with frosting, add second layer spread frosting on the cake until evenly coated.  Sprinkle frosted cakes with toasted coconut.

*modified from allrecipes.com