Chocolate Coconut Cake

Ingredients:

• 1 package (400 g) of coconut flakes (about 4 cups)
• 2 tsp instant espresso
• 1 and 1/4 cups of water
• 1 box (430 g) chocolate cake mix
• 0.5 cups vegetable oil
• 3 eggs
• Two 220g blocks of low-fat cream cheese, room temperature
• 110 g (8 tbsp) unsalted butter, room temperature
• 1/3 cup coconut milk
• 0.5 tsp coarse salt
• 2.5 cups powdered sugar
• Special equipment: two cake tins with a diameter of 22 cm.

Preparation:

1. Preheat oven to 350°F (175°C). Spray two cake pans with cooking spray and line the bottoms with parchment paper. Sprinkle half the coconut on the pan. Bake in the oven, stirring frequently, until golden brown, about 15 minutes. Let cool on the pan.
2. Mix the instant espresso with water until completely dissolved. Pour into a medium bowl along with the cake mix, vegetable oil, and eggs. Beat for 2 minutes with a hand mixer on medium speed. Divide the batter among the prepared pans and smooth the tops.
3. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Let the cakes cool in the pan for 10 minutes, then invert them onto a wire rack and let them cool completely.
4. Meanwhile, combine the cream cheese, butter, coconut milk, salt, and powdered sugar in a large bowl. Beat with a hand mixer on medium speed until light, fluffy, and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a spatula.
5. If the cake layers are domed in the center, trim them to level the surface. Place one cake layer face down on a serving plate. Spread a third of the frosting on top and spread it evenly, almost to the edges. Place the other layer face down on top, pressing gently.
6. Using an offset spatula, spread the glaze evenly over the entire cake. If it becomes too soft, refrigerate for 15 minutes. Gently press the toasted coconut onto the sides and top of the cake. Refrigerate for at least 1 hour before serving.