1. Begin by toasting coconut. Spread coconut on a shallow pan and bake at 350 degrees for 7-10 mins. Set aside.
2. Preheat oven for 375. Beat cake mix, buttermilk eggs and oil with mixer.
3. Coat dishes you are baking in with cooking spray. The original recipe called for 2 1-quart bowls and 1 6 inch round cake pan. The 6 inch pan was impossible to find, so I used a flat bottom measuring bowl and then 2 round 1- quart bowls. Divide cake batter evenly between the three bowls. Bake for about 35 mins for the bowls and 25 for your cake pan. Test the middle with a tooth pick to see if it come out clean. When it does… they are done!
Let cool completely and then unmold.
4. Trim the 3 cakes to line up with each other and are rounded when stacked.
6. Now it is time to stack. Place a thick layer of frosting between each layer to hold. The recipe said to us the chocolate frosting, but I had a ton of vanilla, so I used that instead. After the cake is stacked, the recipe also recomended freezing the cake to help make frosting easier. I just made sure the cake was COMPLETELY cooled before I started frosting and that worked just fine. So if you have the time and the freezer space, you might want to try that out. But I really had no trouble frosting with just room temp cake.
7. Once you are stacked, it is time to frost the “coconut” opening. Frost the rim and inside hole of the coconut. Do not worry about getting the bottom of the hole perfect… there is another step for that. Concentrate on the rim and top of the hole. Save about 1/4 cup of frosting and place in a ziplock bag… we will use that in a later step to fill the coconut.
8. Spread the chocolate frosting all around your cake.
9. Press handfuls of your toasted coconut around the outside of the cake.
10. Heat the ziplock bag of frosting for 7 seconds in the microwave. Snip the corner of the bag and squeeze vanilla frosting in the center of the coconut to make a smooth bottom.
Now it is party time! Add a oversided straw and an umbrella 🙂
- Happy Birthday Boo!(aka Pat)!
- I surrounded the cake with those yummy Chocolate Chip Cookie Cups with Almond Buttercream Frosting 🙂 Also super yummy… check them out too!
- Cooking spray
- 1 18.25-ounce box chocolate cake mix
- 4 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 16-ounce tub milk chocolate frosting
- ¾ cup vanilla frosting
- 1½ cups sweetened shredded coconut, toasted
- Dried fruit, for garnish (optional)
- Preheat the oven to 350 degrees F. Toast coconut for 7-9 mins. Set a side.
- Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray.
- Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.
- 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. Cool; unmold.
- Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)
- Put the uncut bowl cake, wider side up, on a cake board or plate.
- Spread with a layer of chocolate frosting, then position the round cake on top.
- Spread the round cake with frosting, then put the other bowl cake on top, carved part up.
- (optional) Freeze the cake about 1 hour (this will make it easier to frost).
- Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.
- Spread the remaining chocolate frosting over the outside of the cake.
- Press handfuls of toasted coconut into the frosting, covering the cake completely.
- Microwave the bag of vanilla frosting for 7 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.
- Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.