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1
For Cake: Preheat oven to 350F.
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2
Grease & flour 3 (9-inch) rd baking pans.
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3
Prepare cake mix according to pkg directions, adding 3/4 tsp coconut extract.
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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.
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5
Cool 10 min, remove from pans & cool completely on wire racks.
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6
For Coconut Buttercream Frosting:.
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In a sml mixer bowl, combine sugar & egg whites.
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Place over simmering water, but do not allow water temp to exceed 120 degrees.
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Whisk whites till sugar is dissolved & remove from heat.
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Beat at high-speed till stiff peaks form & mixture has cooled.
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Using med-speed, gradually beat in butter + vanilla & cont beating till mixture is smooth & fluffy.
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12
Fold in 2 tsp coconut extract.
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13
Remove about 2 tbsp & put aside to use for garnish.
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14
To Decorate Cake:.
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Place 1 cake layer on serving plate.
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Spread w/buttercream frosting & repeat process w/2nd cake layer.
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Top w/3rd cake layer.
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Spread remaining buttercream frosting on sides & top of cake.
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19
Drizzle melted chocolate over top of cake.
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20
Crush 8 vanilla wafers, combine w/8 oz shredded/toasted coconut & coat sides of cake w/mixture.
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Using the reserved buttercream frosting, pipe 12 sml rosettes on top of cake just inside the edges.
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Crush last 4 vanilla wafers & lightly sprinkle a dusting of crumbs atop ea rosette.
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Refrigerate till ready to cut & serve.
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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.
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25
I enjoy taking extra care for recipes, but I allow my practical side to overrule such time extravagances.
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:-).
