1 16.25-ouncebox Betty Crocker Super Moist White Cake Mix
1 1/4cupswater
1/3cupcanola oil
3egg whites
1teaspooncoconut extract
1cupcream of coconut
1 16-ouncecontainer Betty Crocker Peter Paul Almond Joy frosting
1cupMounds sweetened coconut flakes
Instructions
Preheat oven to 350 F. Spray two 9-inch round cake pans and dust with flour.
Beat cake mix, water, oil, egg whites and coconut extract in a large bowl in low speed for 30 seconds, then on medium speed for 2 minutes. Distribute batter evenly among two cake pans and bake for 25-30 minutes, or until center of cake springs back when touched. Cool in pan on wire rack for 20 minutes.
Use a straw or chop stick to poke holes in the top of each cake, being careful not to reach the bottom of the cake. Slowly pour ½ of the cream of coconut over one of the cakes, making sure the liquid is going down into the holes. Repeat with the remaining ½ cup of cream of coconut on the second cake. Refrigerate overnight.
To loosen the cake from the pan, dip the bottom of the pan into a large bowl or pan of hot water and hold there for about 30 seconds. Use an icing spatula to loosen the sides to help remove it from the pan. Place one of the cake layers onto your cake plate and spread about 1/3 of the Almond Joy frosting onto the center of the cake, spreading to about ½-inch from the sides. Place the second layer on top of the first and frost the remainder of the cake, top and sides. Use coconut to coat sides and around the top rim of the cake.
Notes
It’s possible that you may not use all of the coconut.