Coconut Fans, This Dessert Is For You.

With coconut in the cake batter and frosting, plus a generous coating of shredded coconut to finish it off, this cake is bursting with rich coconut flavor—perfect for any special occasion.

Ingredients
1 box (1 lb 2.25 oz) butter recipe yellow cake mix
1/2 cup butter, softened
3/4 cup canned coconut milk (not cream of coconut)
1/2 cup water
3 eggs
1 bag (14 oz) flaked coconut
2 cups sugar
1 container (16 oz) sour cream
1 container (8 oz) frozen whipped topping, thawed
1/4 teaspoon coconut extract

STEPS:
1 Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with waxed paper; grease paper and lightly flour.
2 In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.
3 Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.
4 In medium bowl, stir together 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup of the remaining coconut. Set aside.
5 Cut each cake horizontally to make 2 layers. Spread one-third (about 2/3 cup) of the coconut-sour cream mixture without whipped topping on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
6 Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving.