Worth-the-Wait "Good Friday" 🥥COCONUT CAKE ✝️

Worth-the-wait Coconut Cake
15.25-ounce box Yellow Cake Mix
1 cup Coconut Milk or Milk
1/2 cup Coconut Oil or Vegetable Oil
3 Eggs
1 teaspoon coconut Extract (optional)
Preheat oven to 350 degrees F. Oil and flour 2 - 8" round cake pans.
Prepare the cake mix according to package directions adding the milk, oil and eggs. Add the coconut extract if you have it on hand. Mix on medium speed for 2 minutes. Pour into prepared cake pans and bake 25 to 30 minutes until a toothpick inserted into the middle comes out clean. Cool for 10 minutes and then turn them out onto a wire rack to cool completely. Split each cake layer crosswise in half to have a total of 4 layers.
CAKE FILLING RECIPE:
2 cups (16-ounces) Sour Cream
1-1/2 cups White sugar
14-ounce Bag Sweetened Coconut Flakes
1 Teaspoon Vanilla Extract
In a mixing bowl stir together the sour cream, sugar, vanilla and coconut.
RESERVE 1 CUP OF THE FILLING MIXTURE AND SET ASIDE TO MAKE THE FROSTING. Spread the filling between each layer of cake evenly as you stack all four.
FROSTING RECIPE:
1 cup Reserved Sour Cream Filling Mixture
8-ounce (2 generous cups) Whipped Topping (Cool Whip)
7-ounce Bag Sweetened Coconut Flakes
Frost the side and top of the cake. Now press the bag of coconut flakes onto the side and top of the cake with your hands. Place the cake in an airtight container and refrigerate for 2 days to 3 days before serving to let the flavors come together and the cake texture moisten. Or cheat like we do lots of times and eat it sooner.