Easy Coconut Cake

I just made this one up because I was too lazy to make one of the longer versions I found recipes for - but it turned out so yummy and was about as easy as a cake can get.

For Cake:

1 box White cake mix 

Milk (see box cake directions to substitute for water, can also use coconut milk)

Butter, melted (see box cake directions to sub for oil)

Eggs (see box cake directions, plus one additional egg)
1 small package Vanilla Pudding
8 oz. Sour Cream
1/2-1 tsp. Vanilla

Mix up the cake according to the directions on the box including the extra ingredients (one extra egg, sour cream, vanilla pudding and vanilla). 

Bake according to package directions starting with the shortest time to ensure it doesn't get over-cooked (the different ingredients change the batter a bit). Cool completely before frosting. 

For Frosting:

8 oz. Cream Cheese, softened

1/2 c. Granulated Sugar

2 tsp. Vanilla

1 1/2 c. + 2 T. Heavy Whipping Cream

1-2 c. Shredded Sweetened Coconut

Cream cream cheese, sugar and vanilla on medium speed until well blended. Add in heavy whipping cream and beat on high until fluffy and stiff peaks form. 

Frost in between each layer and on outside of cake with frosting. Cover outer frosting with shredded coconut - you can also add coconut to middle layers if desired.

**I typically double the cake and frosting recipe to make a four layer cake.