Fresh Coconut Cake

This is another "slice of Heaven"!  Talk about easy -- it is.  I have a recipe from scratch, which takes a lot more time and that, too, is so good.  But....if you have this tremendous urge for something sweet that requires very little effort (the effort is waiting for the cake to bake and cool), then make this for a dessert to serve guests or to have on hand just any time your little heart desires!

Ingredients:
2 boxes of white cake mix
2 large containers of cool whip
*2 bags of fresh frozen coconut

Directions:
Grease and flour three 9-inch round cake pans or a 9 x 12 x 2 dish.  Prepare the box cake according to directions, bake on 350 degrees.  Follow recommended baking time for either the rounds or the sheet cake.  Cool on wire racks for 15 minutes, remove the layer cakes from pans and frost with cool whip when completely cool.  Even if I have a larger group of people, I usually bake the 3 layer cake version -- it's so pretty and inviting!

Ok -- here's the thing:  If you only buy one box of the cake mix, you end up with two really lame skinny layers.  I like a tall coconut cake.  So I buy two boxes.  I'm only filling three round cake pans, however.  I've done four and it's beautiful to look at -- but try cutting that huge thing!  Lol  So what I do with the leftover batter is make cupcakes or use a small square glass dish for the remaining batter.  You would bake the cupcakes according to the instructions on the box, but the smaller sheet cake you would have to judge for yourself.  It shouldn't take long and usually the cake will start to "shrink" form the sides or if you touch the cake slightly with your finger and it "springs" right back, it's usually done.  I don't bake the smaller square often, so I can't remember the baking time.

Assemble the first layer on a plate (I just put the first layer on the bottom of my plastic cake container). You need an airtight storage container that is tall enough to accommodate this white monster!  Especially if you decide to go ahead and use all four layers.  If baking the sheet cake version, same thing -- you should cover with a lid that came with the sheet cake pan or cover tightly with plastic wrap before storing in frig.

Sprinkle the fresh coconut over the bottom layer, stack the next layer on top and proceed to frost and sprinkle coconut -- continue with third, fourth layer.  Frost the sides of the cake a little section at a time and, using hands -- pat coconut slightly into the frosting.  This is a total mess so I make sure the counter is covered with a huge piece of waxed paper or paper towels -- that way when you're finished, cleanup is easier.  Immediately put the cake in an air-tight container and put in the refrigerator -- not freezer.  The best way to describe the finished product:  yum, yum, and more yum!

*I buy the fresh frozen coconut at local Indian Grocers.  It's hard to find, but google where to purchase and I'm sure you can locate.  The frozen is so much better than the type you find in the baking isle packaged in a can or bag.