Coconut Supreme Cake w/ Coconut Buttercream Frosting

By srumbel

Sounds rich and decadent, doesn’t it?! It sure is and this cake is easy because it uses a Duncan Hines Coconut Supreme cake mix. It’s also super moist and lower in calories and fat using my calorie saving cake tip. As you may know, I use this tip on most of my cake recipes because it works great, nobody can tell the cakes are lighter and it saves each cake a ton of calories and fat!
Our Coconut Supreme Cake with Coconut Buttercream Frosting is moist and light with a tropical coconut flavor! Recently we celebrated my Dad’s 84th birthday (we’re so blessed!) and since most of us love coconut John and I thought we would make him this delicious Coconut Supreme Cake with Coconut Buttercream Frosting.
from mysweetmission.com

Ingredients

• For the Coconut Buttercream Frosting:
• 1 (16.5 oz) Coconut Supreme cake mix by Duncan Hines
• 3 large eggs, room temperature
• 1/2 cup light mayonnaise
• 1 (13.5 oz) can coconut milk, *reserve 1 cup for frosting
• 1 cup coconut milk & water, use the remainder of the coconut milk then add enough water to equal 1 cup
• 1 cup coconut milk
• 3 tablespoons flour, unbleached or all-purpose
• 1 cup butter, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• For the topping:
• 1/2 cup coconut, divided

Preparation

Step 1

Preheat oven to 350 degrees F and generously grease two (2) 9" cake pans.
Shake the can of coconut milk and reserve one (1) cup for the frosting.
Mix the cake according to the instructions on the cake box, but use the ingredients listed above. Evenly divide and smooth the batter between the cake pans.
Bake in a preheated 350 degrees F oven for 25 minutes, or until light golden brown. Use my
toothpick tip to check the cakes and to assure they're not over baked.
Remove the cakes from the oven and cool 10 minutes in pans. Carefully place one (1) of the cakes on a cake server and the other on a cooling rack. Cool completely.
In a sauce pan whisk together the coconut milk and flour. Stir constantly over medium high heat until thickened, this will take a few minutes.
Set aside to cool until the bottom of the pan is warm to the touch. See TIP below.
While the thickened coconut milk mixture is cooling, combine and beat the butter, sugar and vanilla extract in a mixing bowl until light and creamy, about a minute.
Take the cooled, thickened milk mixture and stir thoroughly. Then add a tablespoon at a time to the butter mixture, beating on medium high speed until all the thickened coconut milk mixture is added. Beat an additional minute or two until the frosting is smooth and extra creamy.
Place small pieces of wax paper all around and just under the cake. Put a large dollop of frosting in the middle. Smooth evenly but don't frost all the way to the edges. Sprinkle ¼ cup flaked coconut and then place the second cake on top. See note below.
Place another large dollop of frosting and smooth evenly. Then place small dollops around the edge so you can smooth the frosting down and around the sides. Continue this process until the entire cake is evenly covered.
Place the remainder of the frosting on top of the cake and smooth again. Take the back of a spoon and make small peaks around the top, optional, but pretty. Sprinkle the top with the remaining ¼ cup flaked coconut and carefully remove the pieces of wax paper.

Notes
I use a cookie scooper to divide the cake batter and then weigh the cake pans on my handy kitchen scale to make sure the pans have the same amount of batter. This will insure even baking and the cakes will be done at the same time.
For a 'Homemade' looking (rounded) cake, place the second cake on top with the rounded side up. For a flatter, 'Professional' looking cake, place the second cake with the rounded side down.
For the frosting: To cool the hot milk and flour mixture, place it in the freezer on a hot pad for 5-7 minutes.
This frosting recipe makes enough to cover (1) 9" x 13" cake, or (2) 9" round cakes or 24 cupcakes.