2-Layer Coconut Cake

Here's my coconut cake recipe, but with instructions to make it a 2-layer cake instead of a 13x9 sheet cake. You can see the original recipe here. I made this for a family reunion this last weekend and it was popular.

Cake:

1 box white cake mix (without pudding in the mix)
1 3.5 oz package coconut cream pudding mix
3 eggs
1-1/4 cup milk
1 teaspoon coconut extract
1/2 cup butter, softened
1/2 cup sweetened flaked coconut

In a large bowl, stir together cake mix and pudding mix. Add eggs, milk, coconut extract, and butter. Blend thoroughly for 3-5 minutes to give the pudding time to develop. Gently stir in flaked coconut. (I usually chop the coconut in a food processor before adding it to the cake batter so that the long strands don't make the cake hard to cut.)

Pour the batter into two 9-inch cake pans. Bake at 350^○ for 25-30 minutes or until lightly brown on top and done in the center. Cool the cakes completely before frosting.

Frosting:

2 cans white (not vanilla) creamy frosting (not whipped)
2 teaspoons coconut extract
3 cups sweetened flaked coconut (chopped, if preferred)

Stir together frosting and coconut extract until thoroughly mixed. Stir in flaked coconut. Note: This is double the frosting of the original recipe.

If the cake layers are really uneven on top, use a serrated knife to cut off the top and level the cake. If the cakes are just slightly domed, you won't need to do this since the frosting between the layers will help even things out.

Place a dollop of frosting in the center of a cake stand (or large plate or whatever you want the cake to be on). Place one of the cake layers right side up and centered on the cake stand, on top of the frosting. The frosting will hold it in place so that it won't slide while you frost it or when you transport it.

Make sure the frosting is easily spreadable, but not too thin - which usually means room temperature. Also, make sure the cakes are completely cool. Frost the top of the cake layer using a dinner knife or spatula that has been dipped in warm water. Add frosting in large spoonfuls on top of the cake and then spread outward. Be careful not to get crumbs in the frosting as you spread (which is especially tricky if you cut the top off the cake, so only do that if you really need to).

Once the first layer is frosted on top, place the second layer on it upside down. You want the smooth surface and sharp edges from the bottom of the cake pan to be on top so it will look nice. Press lightly on the top layer to get the cake to stick to the frosting underneath and to even it up. You want the top to be as level as possible before you start frosting.

Frost the top of the second layer as you did the first. Then, frost the sides, taking care to seal up the top and bottom edges of the cake with frosting. Don't try to make it perfect right away. Concentrate on first getting all the cake covered (with no crumbs in the frosting) and then you can smooth it out later. The good thing about this frosting is that it has coconut pieces in it so nobody expects it to look perfectly smooth.

Ta da. It's done. Enjoy!