|
Prep for cake: 15 mins
Prep for icing: 5 mins
Bake: 30 mins
Ingredients:
1 box Coconut Cake mix from
Barefoot Contessa
2 eggs
8 oz cream cheese
6 Tbsp butter
1 1/2 cups of water
1 tsp almond extract (optional)
Mix
cake mix according to directions. Take 1 cup of the package of cake mix and beat in eggs, one at a time. With the remaining
mix and the water, alternate starting with water. After, add in the almond extract if preferred. Fold in 1/3 cup of coconut.
Spray 2 cake pans with vegetable spray and bake in the oven for 30 minutes or until yellow brown on top and a toothpick comes
out clean.
Icing:
Take out the package of powdered sugar and beat in the butter and cream cheese until the lumps
are gone and it is a smooth creamy mixture. Do not over beat, because it will cause the icing to be stiff and firm.
After
the cake layers have baked and cooled, place one on a cake stand and ice the top of it with a thin layer of icing and place
the other layer on top. Then ice the top of the other layer and ice the sides of the cake. The sprinkle the shredded package
of coconut on top and around the cake.
|
