French Vanilla Cake with Toasted Coconut Almond Frosting

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

Add an extra egg

Frosting

1 box powdered sugar

1 ½ teaspoons pure almond extract

1 ½ teaspoons coconut extract

4-6 ounces cream cheese – softened

4 tablespoons butter – softened

1½ cups coconut

2 cups coconut toasted – for topping

 

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

 For frosting beat butter and cream cheese for about 5 minutes until very soft and fluffy.  Add extracts and beat well.  Next beat in powdered sugar and beat until the frosting is nice and fluffy.  Then beat in coconut.  Frost the completely cooled cake and top with toasted coconut.