COCONUT CAKE

INGREDIENTS

1 box of Duncan Hines Coconut Supreme cake mix, prepared according to the package.  Allow 30 minutes or more to cool completely.

Cream cheese frosting:

1 package of regular or 1/3 less fat cream cheese

1 stick of unsalted butter

1 teaspoon of vanilla extract

1 teaspoon of almond extract

1/4 to 1/2 cup of milk depending on how thick you want the frosting

3 cups of powdered sugar

I package of sweetened coconut flakes

Cream the first 4 ingredients together and then slowly alternate between milk and powdered sugar as this will prevent lumps.

Spread the coconut on a cookie sheet and let it get toasted in the oven after you have removed the cake. Toss every once in a while to prevent it from burning. You are looking for a light amber color. (BTW, eating this toasted coconut by itself is a treat!)

Once the cake is cooled, frost and sprinkle cooled toasted coconut.  Keep refrigerated.

You can also make this recipe into cupcakes as well.