Coconut Cake

Directions

1. 1
   For Cake: Preheat oven to 350F.
2. 2
   Grease & flour 3 (9-inch) rd baking pans.
3. 3
   Prepare cake mix according to pkg directions, adding 3/4 tsp coconut extract.
4. 4
   Pour batter into prepared pans & bake according to pkg directions, but baking time should be reduced due to dividing the batter into 3 separate pans.
5. 5
   Cool 10 min, remove from pans & cool completely on wire racks.
6. 6
   For Coconut Buttercream Frosting:.
7. 7
   In a sml mixer bowl, combine sugar & egg whites.
8. 8
   Place over simmering water, but do not allow water temp to exceed 120 degrees.
9. 9
   Whisk whites till sugar is dissolved & remove from heat.
10. 10
    Beat at high-speed till stiff peaks form & mixture has cooled.
11. 11
    Using med-speed, gradually beat in butter + vanilla & cont beating till mixture is smooth & fluffy.
12. 12
    Fold in 2 tsp coconut extract.
13. 13
    Remove about 2 tbsp & put aside to use for garnish.
14. 14
    To Decorate Cake:.
15. 15
    Place 1 cake layer on serving plate.
16. 16
    Spread w/buttercream frosting & repeat process w/2nd cake layer.
17. 17
    Top w/3rd cake layer.
18. 18
    Spread remaining buttercream frosting on sides & top of cake.
19. 19
    Drizzle melted chocolate over top of cake.
20. 20
    Crush 8 vanilla wafers, combine w/8 oz shredded/toasted coconut & coat sides of cake w/mixture.
21. 21
    Using the reserved buttercream frosting, pipe 12 sml rosettes on top of cake just inside the edges.
22. 22
    Crush last 4 vanilla wafers & lightly sprinkle a dusting of crumbs atop ea rosette.
23. 23
    Refrigerate till ready to cut & serve.
24. 24
    NOTE: Except for a cpl of minor chgs, I pretty much entered this recipe as written ~ but I have to admit I would be sorely tempted to use my favorite non-cook buttercream frosting recipe & get on w/decorating the cake as directed.
25. 25
    I enjoy taking extra care for recipes, but I allow my practical side to overrule such time extravagances.
26. 26
    :-).