1 box of 1.2.3 Gluten Free Yellow Cake Mix
1 cup (240g) unsalted butter, softened or shortening
2 cups (400g) sugar
6 large eggs, room temperature
⅔ cup (160ml) milk or milk substitute
2 tsp. coconut extract
Coconut frosting : 2 cups sweetened shredded coconut
Preheat oven to 350F / 180C (160C Fan). Generously grease two 9" round pans with non-stick spray.
Place softened butter/shortening and granulated sugar in bowl of mixer with paddle attachment. Beat well until light and fluffy. Add eggs and beat well.
Add Cake Mix, coconut extract and milk (or milk substitute) to bowl. Mix until smooth. Scrape sides and bottom of mixing bowl with spatula. Mix again, until light and fluffy (approximately 3 minutes).
Carefully spread cake mixture into prepared pans and spread evenly. Bake until toothpick inserted in centre comes out clean (approximately 30 minutes). Baking times may vary with different appliances.
Let cakes cool in the pans for approximately 3-5 minutes. Then, carefully remove cakes from pans. Cool cakes completely.
Spread coconut on baking sheet and lightly toast in 325F / 160C (140C Fan) oven, until shreds are a mix of white and golden brown (approximately 15 minutes). Cool completely.
Frost cakes with coconut frosting and then gently press toasted, shredded coconut all over outside of cake.
Serve and enjoy.