This is decadent and rich, but a great cake to make for special occasions, like Easter dinner! You can dye the frosting green and add jellybeans on top to make it more festive! I included some modifications that I use to make it a little lighter than normal.
1 white cake mix
1 can Coco Lopez cream of coconut
Make cake per package directions, but substitute nonfat plain yogurt for the oil. Bake in two round cake pans. When the cake is done, poke holes in both cakes and pour the cream of coconut over the top. Let chill for at least 2 hours or overnight. Frost using the following recipe.
2 Tbsp. butter (I use Smart Balance spread)
12 oz. cream cheese (I use 8 oz. lowfat and 4 oz. nonfat)
1 ½ tsp. vanilla
5 ½ cups powdered sugar (or more as needed)
3 cups toasted coconut
2 cups chopped raw almonds
Soften cream cheese and butter and beat until smooth. Add vanilla and powdered sugar and keep adding sugar until desired thickness. Add coconut and pecans. Frost first layer of cake, then put second layer on top and finish frosting.
Note: This was adapted from my friend Marcy Fetzer's recipe.