- 1 package of Gluten Free Yellow Cake Mix
- 1 cup (240g) unsalted butter, unsalted margarine, softened or shortening
- 2 cups (400g) granulated sugar
- 1/2 cup (120ml) milk or milk substitute
- 6 large eggs, room temperature
- 2 tsp. coconut extract
- Coconut frosting
- 2 cups (200g) packed sweetened shredded coconut
Preheat oven to 350F/180C (160C Fan). Generously grease two 9” pans with non-stick spray.
Place 1 cup softened butter/margarine/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 the mixing bowl with a spatula. Mix again until light and fluffy, approximately 3 minutes.
Carefully spread the cake mixture into the prepared pans and spread evenly. Bake until toothpick inserted into the centre comes out cleanly (approximately 30 minutes). Baking times may vary with different appliances.
Let pans cool for approximately 3-5 minutes. Then carefully remove cakes from the pans and cool cakes completely on a wire rack.
Spread the coconut on a baking sheet and lightly toast in 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 the toasted shredded coconut all over the outside of the cake. Serve.