KSP Coconut Cake

Line 3, 10" straight sided cake pans with parchment paper. (Halve recipe into 2 8" pans?)

Beat eggs in stand mixer with paddle attachment. Add buttermilk, oil, and coco lopez liquid to stand mixer and mix until combined. Add cake mixes to stand mixer and mix until combined, 2-3 minutes. Divide between cake pans.

Bake 25-30 minutes at 350 degrees. If cake has domed top, can press it down while cake is still warm. Let cakes cool completely on wire rack, then freeze to make assembly easier.

While cakes bake, spread coconut flakes onto foil lined baking pan. Bake for about 10 minutes at 350 degrees or until golden but not burnt, stirring a couple times while it bakes. Drizzle 6-8 tablespoons of water on top of baked coconut, toss, and let cool. Transfer to plastic bags and reserve until assembly.

For frosting, whip softened cream cheese in stand mixer with paddle attachment. Add softened butter while mixer is running on low speed, increasing speed once butter is added. Mix until well incorporated, or frosting will be lumpy, scraping down sides. Add solids from Coco Lopez and mix on high until incorporated. Scrape down sides, add vanilla, and mix until incorporated. Add powdered sugar in batches to frosting and mix on low speed. Add heavy cream if needed to ensure frosting is spreadable.

To make rum syrup, combine sugar and rum in small saucepan over medium high heat and boil until sugar dissolves and it stops burning your nostrils. Let cool slightly before adding almond flavor. Transfer to container and refrigerate.

To make lemon glaze, combine sugar and cornstarch in small saucepan over medium high heat. Add lemon juice and 3/4 cup of water. Boil until opaque. Let cool slightly before adding a splash of vanilla. Transfer to container and refrigerate.

To assemble: Put a dab of frosting on cake decorating board before topping with first cake layer. Drizzle cake layer with 4-5 spoons of rum syrup (can microwave syrup if it is crystallized from storage). Spread thin layer of frosting and add next layer of cake. Repeat with more rum syrup and another thin layer of frosting. Add final cake layer and more rum syrup (there may be some leftover). Top with thin layer of frosting and frost sides. Be sure to frost all the way to the bottom so coconut can stick there. Press handfuls of coconut into the sides and top of cake.

Serve with drizzle of lemon glaze.