Ingredients:

  • 1 box (approx. 15-18 oz/425-510g) white cake mix not angel food
  • 3 large egg whites
  • 1 cup (240ml) water
  • ½ cup (120ml) vegetable oil (such as canola or sunflower)
  • 16 tablespoons (2 sticks/226g) unsalted butter, softened
  • 4 ounces (113g) cream cheese, softened
  • 5 cups (approx. 600g) confectioners' sugar
  • 2-3 tablespoons (30-45ml) milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup (approx. 85g) shredded sweetened coconut

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, combine cake mix, egg whites, water, and oil. Whisk until smooth.
  3. Divide batter evenly between prepared pans. Bake for 20-22 minutes, or until a toothpick comes out clean.
  4. Let cakes cool in pans on wire racks for 10 minutes before inverting them onto the racks to cool completely.
  5. Once cooled, use a serrated knife to level the top of one cake layer for the base.
  6. In a stand mixer, beat softened butter until light and fluffy. Add softened cream cheese and beat until smooth. Gradually add confectioners' sugar, mixing on low speed at first, then increasing to medium speed until fully incorporated. Add extracts and milk, beating until smooth and creamy. Add more milk, one tablespoon at a time, if needed.
  7. Place one cake layer on a cake board or stand. Spread with frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
  8. Generously sprinkle shredded coconut all over the frosted cake, gently pressing it into the frosting.
  9. Refrigerate the cake for at least 30 minutes to allow the frosting to set. Let it sit at room temperature for about 30 minutes before serving.