COCONUT CAKE

By gaster16

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Ingredients

Cake:
1 package butter recipe golden cake mix,
3 large eggs
1 stick unsalted butter at room temperature
1/3 cup sweetened cream of coconut (such as Cocoa Lopez)
1/3 cup water
1 tablespoon dark rum.
Frosting:
2 - 8 oz. packages cream cheese at room temperature
1 stick unsalted butter room temperature
1/2 cup sweetened cream of coconut
3/4 cup powdered sugar
1 teaspoon vanilla extract

Details

Preparation

Step 1

Cake:

Preheat oven to 375 degrees. Butter and flour two 9” cake pans. Combine all 6 ingredients in large bowl. Using mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Divide batter between prepared pans. Bake cakes about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen, turn out onto racks. Cool completely.

Frosting:

With electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla. Place 1 cake layer flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm at least 1 hour.