New Year’s Quick French Vanilla Cake with Coconut and with Optional Lemon Curd Filling

1 Duncan Hines French Vanilla Cake Mix – do not use the “Yellow Cake” mix

Add an extra egg and 1box of JELL-O Coconut Cream Instant Pudding Mix

Frosting

1 box powdered sugar

1 teaspoon vanilla

½ teaspoons coconut extract

4-6 ounces cream cheese – softened

4 tablespoons butter – softened

Half & half, if needed

1½ cups coconut

Make cake as directed on box adding an extra egg.  Bake cake in three 8 or 9” cake pans; when the cake is done cool cakes on racks. 

For frosting beat butter, extracts, and cream cheese for about 5 minutes until very soft and fluffy.  Add the powdered sugar and beat well. Add a teaspoon of half & half at a time if frosting is too thick. 

Spread a layer of lemon curd on one layer or use only frosting between the cake layers and then frost the top and sides of the cake.  Sprinkle coconut over the top. If desired, you can sprinkle a little coconut over the lemon curd too! 

**You can make these into cupcakes and use a Wilton bag to fill the cupcakes with lemon curd.