The Coconut Mound

Make your two box cakes per directions, swapping coconut milk or coconut flavoring instead of water, generously greasing with butter.

NOTE** Baking this cake at 25 degrees less than called for ensures it bakes evenly.

After cake is cool, make Marshmallow Cream Cheese Frosting.

In a standing mixer:

Mix 1 pound of softened, unsalted butter and mix until smooth on slow.

Add vanilla, continue mixing on slow.

Add powdered sugar, slowly so it mixes well. Continue to add slowly until to you reach the point where it seems you need to add some liquid, BUT YOU WON”T.

Increase the speed of the mixer so it starts to mix, and then tear off half of the cream cheese and throw it in, yes I said throw it in.

Increase speed so it starts to whip air into it, add a little more, but NOT the whole block, you should have about a fourth to an eighth left.

Once it has whipped up nicely…..

It’s time for the marshmallow, my favorite part, I love it…

Scoop out two large scoops of MM and while it is mixing toss that in as well, don’t stop mixing, after it has mixed for about a minute. Then it’s time……

Place your cooled cake on the serving plate.
Take about a tablespoon of frosting and put in small bowl, nuke it slightly a few seconds, use this to drizzle on the creases of the bundt design then take the rest of the frosting and pile it nice in the middle of the cake. When finished sprinkle coconut delicately on the top.

**I realize there are other variations you can do with this.. easy recipe…the skies the limit…have fun.