Coconut Layer Cake

One thing I know for sure in life, is that everyone likes dessert! Most of us like to celebrate special occasions with food or more to my point a dessert. Family get together, new baby, new marriage, Anniversaries, Holidays…. Or if you are just plain craving something sweet one day after a hectic day of work! ( Did I say that out loud?) On this particular day I wanted nothing more than to indulge in a piece of cake. So of course I had to make this mouth watering Coconut Layer Cake. * Bonus that my hubby doesnt like coconut 😉

This Coconut Layer Cake is so light and moist with just the right amount of coconut in it. Plus it is freezer friendly.
I like to frost it with a whipped cream cheese frosting that will have you begging for more.

This cake is super easy to make with the use of a boxed white cake mix, however if you want to make your own white cake from scratch be my guest. I just happened to want the cake ASAP. 🙂

Coconut Layer Cake

1 (18.25 oz) White Cake Mix –I used Betty Crocker
1 Cup Milk
1/2 Cup Cream of Coconut –Reserve excess for later
3 Eggs
1 teaspoon Coconut Extract
3 Cups Sweetened Shredded Coconut

FROSTING~
2 (8 oz.) Cream Cheese, softened
1 (12 oz) Whipped Topping, thawed
3-4 Cups Powdered Sugar
1/2 teaspoon Coconut Extract

Preheat oven to 350 degrees
Lightly grease (3) 8 x 8 inch pans. *I like to bake it in 3 pans instead of 2 or 3 and then have to cut the layers.
In a mixing bowl beat together the cake mix, eggs, milk, cream of coconut and coconut extract until smooth. Divide batter evenly between the 3 pans. Bake for 21-24 minutes. As soon as the cake is out of the oven, generously brush the remaining cream of coconut onto each layer. Let cake cool completely in the pans before frosting .
While the cake layers are cooling that is when I like to make my frosting. To start make sure the cream cheese is softened.
Place the cream cheese, and coconut extract into a mixing bowl. Beat together until smooth. Add in the powdered sugar continue to mix until smooth. Finally fold in the thawed whipped topping. Keep chilled until the cake layers are cooled.
Now all you have to do is take 1 layer at a time, spread a thin layer of the frosting on each layer, then sprinkle some of the sweetened coconut over the frosting. *Be sure not to use it all, you will need some for the top and sides of the cake. Now just stack the layers on top of each other. Frost the sides and top of the cake, lightly press the remaining sweetened coconut into the frosted sides. *If you are freezing this cake, I recommend that you set it in the freezer uncovered for 8 hours. Then wrap tightly in plastic wrap. You can freeze this cake for up to 3 weeks! If you are like me and want a slice ASAP, you will want to place this in the freezer for at least 1 hour before you slice it. After slicing it you will need to store this cake in the refrigerator, Good Luck saving some long enough to store it! 🙂