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Birthday Coconut Cake!

If you missed it...Eddie turned 38 this past weekend! What did he ask for? COCONUT CAKE! It's his favorite dessert (according to him) and it's what he asked me to make for his birthday I did of course!

I'll start by saying's not an easy or quick cake to make but it's also not something completely from scratch. There's only a few ingredients with very little prep so....ANYONE CAN DO IT!

What You Need:
Yellow Cake Mix (and all needed ingredients on box!)
Cool Whip: One Large + One Small
Bagged Coconut: 2 Bags

1. Bake cake according to box. Make sure you choose the 8inch round pan option!
2. Let cool completely-this will take over an hour. DO NOT RUSH THIS!
3. Once cake is cooled, you can begin to mix the "icing." The icing is a mixture of the cool whip and 3/4 of a bag of coconut. Mix lightly with a cake spatula. 
4. Spread a layer between the two cake rounds and stack on top of one another make sure it's level!
5. Now it's time to add the Cool Whip mixture! This cake calls for thick icing! It'll end up being about 1/2 inch thick on top and all the way around the sides. 
6. Turn over to broil and place a sheet pan with the remaining coconut inside for 5-8 minutes or until coconut is golden brown + toasted!
7. Pat toasted coconut all around the sides of the cake + add a generous layer on top! The crunchy coconut makes this cake!
8. Here's the tricky have to wait to eat it! This cake is meant to refrigerate overnight before cutting. IF YOU MUST make and eat the cake in the same day, I recommend starting early and getting the cake made and in the fridge as early as possible!