COCONUT TRIPLE LAYER CAKE

By cecelia26_

Ingredients

• CAKE:
• 1 box butter cake mix
• 1 package instant vanilla pudding - 4 oz.
• 1 1/4 cups milk
• 4 eggs
• 1/2 cup oil
• 1 cup coconut
• FROSTING:
• 1/4 cup + 2 tablespoons butter - divided
• 2 cups coconut - divided
• 8 ounces cream cheese - softened
• 2 teaspoons milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 4 cups powdered sugar

Details

Adapted from recipetips.com

Preparation

Step 1

CAKE: •Grease and flour 3 8-inch cake pans and set aside. Preheat oven to 350 degrees F.
•In a large mixing bowl, mix the cake mix, pudding mix, milk, eggs, and oil together until just blended.
•Once blended, beat on medium speed for 2 minutes.
•Stir in the cup of coconut until evenly distributed.
•Pour evenly into prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
•Cool for 15 minutes before removing from the pans; allow to cool completely on racks.
FROSTING: •Place 2 tbsp. butter in a pan and melt over low heat. Add 1 3/4 cups of coconut to the melted butter and cook over low heat until golden brown; stir continually while browning coconut.
•Remove from the heat and spread the coconut out over some paper towels to cool.
•Cream the 1/4 cup remaining butter with the softened cream cheese.
•Add the milk,vanilla, and almond extract; gradually mix in the powdered sugar.
•Stir in the browned coconut by hand.
•Assembly the three layers of cake, applying a layer of frosting between each layer.
•Frost the top and sides of the cake. Spread frosting so the surface is fairly smooth.
•Take the remaining 1/4 cup of unbrowned coconut and sprinkle on top.
•If not serving immediately, cover the cake and store it in the refrigerator.