Last-Minute Coconut Cake
"Use your favorite white cake for this recipe, whether it be from scratch or from a mix. I use my yellow cake mix and turn it white by adding egg whites and sour cream. A great coconut cake needs coconut flavor in the cake, so add ½ teaspoon coconut extract. And the frosting, too, is flavored with coconut, and the top and sides are piled with shredded sweetened coconut. Either bake 3 layers or bake 2 layers and split them in half horizontally to make four layers...."
INGREDIENTS
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1 package (21.6 ounces) yellow cake mix (see Note)
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1 cup sour cream
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4 large egg whites
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½ cup water
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1/3 cup vegetable oil
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1/2 teaspoon coconut extract
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1 package (8 ounces) cream cheese, at room temperature
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1 stick (8 tablespoons) butter, at room temperature
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½ teaspoon coconut extract
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½ teaspoon vanilla extract
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4 cups confectioners’ sugar, sifted
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2 cups shredded sweetened coconut for packing onto the top and sides of the cake
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