Ingredients
1
box (15.25 oz) butter recipe yellow cake mix
1/3
cup butter, softened
3/4
cup canned coconut milk (not cream of coconut), stirred well
1/4
cup water
3
eggs
3 3/4
cups flaked coconut
1 1/3
cups sugar
1 1/4
cups sour cream
1
container (8 oz) frozen whipped topping, thawed
1/4
teaspoon coconut extract
Preparation
Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with cooking parchment paper; grease paper, and lightly flour.
In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter evenly into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove cooking parchment paper. Cool completely, about 45 minutes.
In medium bowl, mix 1 1/2 cups of the coconut, the sugar and sour cream. Spoon 1 cup of the mixture into large bowl; set aside.
Cut each cake horizontally into 2 layers. Spread 1/2 cup of the remaining coconut-sour cream mixture on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
In bowl of reserved coconut-sour cream mixture, stir in whipped topping, 1/2 cup of the coconut and the coconut extract until well mixed. Frost top and side of cake with mixture. Gently press remaining coconut onto top and side of cake. Cover; refrigerate at least 6 hours before serving.
