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1
Preheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray.
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2
Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.
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3
Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls.
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4
Cool; unmold.
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5
Trim all 3 cakes to make them level.
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6
Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep.
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7
(Leave a thick rim around the edge.)
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8
Put the uncut bowl cake, wider side up, on a cake board or plate.
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9
Spread with a layer of chocolate frosting, then position the round cake on top.
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10
Spread the round cake with frosting, then put the other bowl cake on top, carved part up.
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11
Freeze the cake about 1 hour (this will make it easier to frost).
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12
Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best).
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13
Put the remaining vanilla frosting in a resealable plastic bag.
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14
Spread the remaining chocolate frosting over the outside of the cake.
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15
Press handfuls of
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16
toasted coconut into the frosting, covering the cake completely.
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17
Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt).
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18
Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.
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19
Thread dried fruit onto a wooden skewer and insert it into the cake.
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20
Add a cocktail umbrella and straw.
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21
Photograph by Kang Kim
