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Fruity Coconut Layer Cake

*See note at end of recipe.

For the cake:
1 18.5-ounce package yellow cake mix
3 large eggs
1 stick unsalted butter, room temperature
1/3 cup Coco Lòpez
1/3 cup water

fresh ripe mangos, peeled cored, and sliced
fresh ripe pineapple, peeled, cored, and sliced
fresh ripe kiwi, peeled and sliced

For frosting:
2 - 3 cups heavy whipping cream, VERY cold
sugar
1 tbsp vanilla extract
1 bag sweetened coconut flakes, 1/2 toasted - 1/2 untoasted

Make the cake:
Preheat oven to 375 degrees. Butter and flour 2 9-inch cake pans then line the bottom with parchment paper. Add all ingredients for the cake to a large mixing bowl. Beat just until smooth. Divide cake mix evenly into cake pans. Bake at 375 for 25 minutes or until a toothpick stuck into the middle of the cake comes out clean. Allow the cakes to cool on a rack for at 10 minutes then remove the cakes from the pan and allow to cool completely.

While the cakes are cooling, combine heavy whipping cream, sugar (to taste), and vanilla in a large mixing bowl. beat until thick (the texture of "whipped cream" - duh! :-) ). If the cream is refusing to get thick, try chilling it in the freezer shortly. The colder it is the easier it is to whip. Once whipped, fold in untoasted sweetened coconut flakes to taste.

Once the cakes have cooled, cut each of them in half to form 4 half-cake rounds. On a cake stand lined w/ parchment paper place 1 bottom half of a cake. Spread on a layer of coconut whipped cream. Layer mango over the whipped cream. Place another layer of cake on top of the mango. Repeat layering cake alternating with whipped cream, fruit, and cake so that you end with a top piece of cake. Once all the layers have been assembled, evenly frost the cake with the more whipped cream. Gently sprinkle and pat toasted coconut evenly over the cake. Finally arrange slices of fruit on top as a garnish. Keep cake chilled until 1 hour prior to serving. Store chilled. Enjoy!

*Note: I made this cake 1 1/2 years ago. I didn't make it with a boxed cake mix but I thought my cake was too dense so I've changed that aspect here. This "recipe" is coming from memory because of the high demand for it. I do not take any responsibility for bad results! Make at your own risk!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Kiwi, Mango, and Pineapple Coconut Cake
http://www.whatwereeating.com/baked/kiwi-mango-pineapple-coconut-cake/