Coconut Cake w/ Marshmallow Icing

Ingredients:

Cake:
Yellow Cake Mix
1 1/3 C. Coconut Milk
1/3 C. Vegetable Oil
3 Eggs

Icing:
1 Lb. Butter
1 Lg. Cont. Marshmallow Fluff
1 lb. Box Confectioners Sugar (Reserve 1/4 C.)
2 tsp. clean vanilla extract
4 pkgs Frozen Fresh Coconut

Directions

Cake: Combine cake mix, coconut milk, oil and eggs and beat until incorporated. Divide into 3 round (greased and flowered) cake pans. Bake at 350° until toothpick comes out clean. Set aside to fully cool. When cool, level two of the cakes. They will be the bottom two layers of your cake.

Icing: Combine thawed coconut with 1/4 C. of reserved confectioners sugar and set aside.

Beat Butter until creamy. Add Marshmallow Fluff until thoroughly mixed. Slowly add remaining sugar, then vanilla and beat until light and fluffy.

Assemble: Place one of the leveled cakes on a pretty plate. Ice the top of the layer and sprinkle coconut over it. Repeat with the second leveled cake. Finish with the top layer and frost all around. Press the remaining coconut into the sides and top of the cake. Refrigerate until ready to serve.

The sit back and enjoy the praise.