Creamy Coconut Cake Delight

INGREDIENTS:

For the Cake:

1 box white or yellow cake mix (plus ingredients listed on the box, like eggs, oil, and water)

1 can (13.5 oz) coconut milk (use in place of water called for in the cake mix)

1 teaspoon coconut extract

For the Coconut Cream Filling:

1 package (8 oz) cream cheese (softened)

1 cup powdered sugar

1 can (13.5 oz) coconut milk

1 teaspoon coconut extract

1 cup sweetened shredded coconut (plus extra for garnish)

For the Whipped Topping:

1 container (8 oz) whipped topping (like Cool Whip, or homemade whipped cream)

Optional Garnish:

Toasted shredded coconut

Fresh mint leaves

DIRECTIONS:

Ready to whip up this dreamy, tropical cake? Follow these easy steps:

Step 1: Bake the Cake

Preheat your oven according to the cake mix instructions. Grease and flour two 9-inch round cake pans or line them with parchment paper.

Prepare the cake batter using the coconut milk and coconut extract in place of water and any flavoring called for in the mix. Stir until smooth.

Divide the batter evenly between the prepared pans and bake according to the package instructions, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Coconut Cream Filling

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.

Gradually stir in the coconut milk and coconut extract, mixing until fully combined.

Fold in the sweetened shredded coconut. Chill the filling in the refrigerator for 15–20 minutes to thicken slightly.

Step 3: Assemble the Cake

Place one cake layer on a serving plate. Spread half of the coconut cream filling evenly over the top.

Top with the second cake layer and spread the remaining filling over the top and sides of the cake.

Chill the cake in the refrigerator for 30 minutes to set the filling …