I don't actually like Coconut but needed to make a Coconut Cake for a friend. After a few trial runs I came up with this one, and tested it on my husband. He thought it was great so I thought I'd share it.
1CAKE-In the large bowl of an electric mixer add cake mix, 1 pudding mix, sour cream, oil, water, eggs, 1 tsp coconut extract, and 1/4 cup coconut. Mix for 4 minutes, scraping bottom and sides of bowl frquently. Pour mixture into 2 8 or 9in.cake pans. Bake at 350 for 35-45 minutes or till KNIFE inserted in middle comes out clean. (My oven usually takes the 45min depending on the size of the cake and I use a knife because it hard to tell if it's done using a toothepick)
2Coconut Cream-Add 1 1/4 cup of cold milk to 1 pkg of Coconut Cream pudding mix. Whisk briskly till thick and creamy. Add 1/4 cup shredded coconut to pudding mix. Put in the Fridge till cake has baked and cooled.
3Whipped Frosting-Chill glass bowl and beaters for electric mixer in fridge for 20-30 min. When chilled add the Heavy whipping cream, 2 TBSP sugar and 1 tsp coconut extract. Whip with electric mixer on high speed till stiff peaks form. Cover and place back in the fridge.
4Place small amount of Coconut cream in the center of cake plate. Place one layer of cake top-side down on plate. Place remainder of filling on this layer. Place top layer over filling. (I use 1/2 of a skewer in the middle of cake to hold layers together) Add about 1/2 cup of coconut to whipped frosting (or to taste) Frost top and side of cake with whipped topping as quickly as possible. Pat loose coconut onto top of cake. I don't put it on the sides, but everyones tastes are different so have fun with it.