Quick and Easy Cake with Toasted Coconut

Ingredients

2 packages Betty Crocker Gluten Free YELLOW Cake Mix

1 cup light olive oil OR 1 cup melted butter

1 1/3 cups water

6 large eggs

1/2 teaspoon coconut extract OR vanilla extract

1 10 ounce jar gluten free lemon curd

FROSTING:

1 cup granulated cane sugar

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1/3 cup water

2 large egg whites

1/2 teaspoon coconut extract

1/2 cup toasted shredded Baker’s coconut

Instructions

Preheat oven to 325 degrees

Spray or grease 2 8-inch OR 9-inch cake pans

Place the contents of both cake mix packages in a large mixing bowl. Add oil, water, eggs and extract. Beat with an electric mixer until the batter is thoroughly combined, about 2 minutes.

Divide batter evenly and pour into prepared cake pans. Place pans into preheated oven. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack and carefully remove cakes from pans.

Turn oven down to 300°. Spread coconut evenly on a baking sheet and toast for about 15 minutes or until golden brown.

To prepare frosting combine sugar, cream of tartar, salt and water in a small, heavy saucepan. Heat over medium high heat until mixture reaches soft ball stage (240°). Don’t stir mixture but watch carefully to prevent scorching syrup.

Whip egg whites on high for 2 minutes. Carefully and slowly drizzle the hot sugar syrup into the frothy egg whites while beating on high speed with an electric mixer. The frosting will become thick and glossy. Add extract and beat just until combined.

Invert one cake on a plate and spread evenly with lemon curd. Place second cake evenly on top of this layer. Use a spatula to spread frosting on top and sides of cake. Sprinkle toasted coconut evening on top and sides of cake.