Coconut Easter Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

2. Combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.

3. Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, about 25 minutes.

4. Cool cakes in pans for 10 minutes. Run a table knife around edges to loosen cakes; invert carefully onto wire racks. Cool at least 30 minutes.

5. Beat butter in a large bowl with an electric mixer on low speed until creamy and smooth. Beat in remaining 2 1/2 teaspoons coconut extract.

6. Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until confectioners' sugar and cream have been incorporated and frosting is smooth and creamy.

7. Level tops of cakes with a long serrated knife. Place 1 cake onto a serving platter; frost top of cake with about 1/4 frosting. Sprinkle with about 1/3 cup flaked coconut.

8. Place 1 cake layer onto coconut layer; repeat frosting and sprinkling. Place remaining 1 cake layer on top; frost top and sides with remaining 1/2 frosting. Lightly press 1/3 cup coconut evenly into sides of cake.

9. Place remaining 1 cup coconut into a resealable plastic bag; add 1/2 teaspoon water and green food coloring. Squeeze out excess air and seal the bag; shake and press bag to mix food coloring and coconut until coconut tinted light green. Transfer to a paper towel to dry.

10. Spread green coconut on top of cake; place colored jelly beans in middle and press lightly to secure.

Editor's Note:

The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand.