Ingredients

• 3 Eggs
• ¾ cup unsweetened canned Coconut Milk whisked
• ¾ cup Shredded Coconut
• ⅓ cup Oil
• 1 tsp Coconut Extract
• 1 package Classic Yellow Cake Mix

• 1 cup Unsalted Butter softened
• 8 oz full-fat Cream Cheese softened
• 5 cups Powdered Sugar
• 2 Tbsp unsweetened canned Coconut Milk whisked
• ½ tsp Coconut Extract
• ¼ tsp Kosher Salt
• 1 ½ cups Shredded Coconut
• Coconut Flakes optional

Instructions

1. Preheat oven to 325°F. Oil two 8-inch round baking pans and line each with a piece of parchment paper.

2. Whisk together eggs, coconut milk, shredded coconut, oil and coconut extract. Add cake mix and stir just until combined. Divide batter evenly between prepared baking pans.

3. Bake until a toothpick inserted into the center comes out clean, 24-30 minutes. Cool completely before removing cakes from the pans and frosting.

1. Beat butter and cream cheese in the bowl of a stand mixer with the paddle attachment, or in a large bowl with a handheld mixer, on high speed until fluffy, scraping the sides of the bowl as needed. 

2. Add the powdered sugar 1 cup at a time, mixing on medium-low speed and scraping down the sides of the bowl as needed. Add coconut milk, coconut extract and salt and continue beating on medium-high speed until the frosting is smooth and creamy.

3. Place one cake layer on a cake turntable, cake stand or a plate. Using an offset spatula, spread about one-third of the frosting on top in an even layer. Place the second cake layer over the frosting top side down, so the bottom is facing up with a flatter surface. Evenly cover the top and sides with a thin layer of the frosting to trap in the crumbs. Spread the remaining frosting over the top and sides in a thick, even layer. 

4. Sprinkle shredded coconut on the top and sides of the cake to completely cover the exterior. Top with optional coconut flakes if desired. Refrigerate for at least 1 hour before cutting to allow the frosting to set. Serve at room temperature.