This coconut cake starts with a doctored up cake mix, topped with a homemade coconut syrup, coconut frosting, this cake is irresistible for coconut lovers all spring and summer long!
Preheat the oven to 350 degrees (according to box directions).
Coat two 9 inch cake pans with cooking spray.
Beat together cake mix, eggs, melted butter, milk, vanilla extract, and almond extract over medium speed for 2 minutes (according to package directions).
Pour cake mix evenly into the two prepared pans.
Tap pans against the counter several times to spread batter and eliminate air bubbles.
Bake cakes for 20-25 minutes (check according to your box instructions) and bake just until a toothpick comes out clean.
Cool cakes for 10-15 minutes in the pans.
Run a knife around the edges of the pans and invert the pans onto a cooling rack.
Cool completely on the counter, or in the fridge for rapid cooling.
For the Coconut Syrup:
Add coconut milk to a small pot. Stir until smooth if the coconut milk has separated.
Whisk in cornstarch until smooth.
Add in the sugar, light corn syrup, and salt.
Heat over medium high heat until the liquid starts to boil. Continue to cook in a soft boil for 1-2 minutes until the syrup is thickened.
Remove from heat and add vanilla extract.
Allow to cool until needed.
For the Coconut Frosting:
Add coconut milk to a small sauce pan over low heat. Cook for about 5 minutes until the mixture has reduced to about half, about 3 TBS. Set aside to cool.
Cream butter for about 1 minute until smooth.
Add in the powdered sugar and beat together.
Add in the vanilla extract, coconut extract, salt, and coconut milk and mix until frosting is the right consistency.
For Assembling the Cake:
Flatten tops of cakes to level if needed.
Put one layer of cake on a cake stand or large plate.
Brush cake top with about 2-3 TBS coconut syrup.
Frost the top of the cake.
Place second cake round on top of the first.
Brush second cake with another 2-3 TBS coconut syrup.
Frost the top and sides of the cake roughly to make a crumb coat.
Place cake in the fridge for 20 minutes to allow crumb coat to harden.
Continue frosting cake with remaining frosting.
Press shredded coconut into sides and top of the cake.