Coconut Cake

This was absolutely yummy.  I wanted a coconut cake for my birthday and I wanted a frosting that wasn't so sweet. This was excellent!  This recipe is from Pillsbury.com.  I don't have 8 inch cake pans and used 9 inch instead, which meant that I couldn't torte them (split for 4 layers).  The center filling is just a little thicker.  I also found I didn't have to use anywhere near a whole bag of coconut.

Coconut Cake

1 box (1 lb. 2.25 oz) butter recipe yellow cake mix
1/2 cup butter, softened
3/4 cup canned coconut milk
1/2 cup water
3 eggs
1/2 bag (14 oz) flake coconut
2 cups sugar
1 container (16 oz) sour cream
1 container (8 oz) frozen whipped topping, thawed
1/4 teaspoon coconut extract

Heat oven to 350°F. Generously grease bottoms and sides of 2 (9-inch) round cake pans with shortening.  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 into pans.  Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.

In medium bowl, stir together 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup of the remaining coconut. Set aside.

Spread one-third (about 2/3 cup) of the coconut-sour cream mixture without whipped topping on first layer. Top with remaining layer, cut side down.   Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving. 

16 servings. Each serving 529 calories, 27g fat, 359 mg sodium, 66 carbs, 2g fiber, 5g protien.