What better way to elevate a springtime celebration than with a beautiful layer cake, featuring pastel colors, vanilla, and coconut. The best part? This cake is made using a Betty Crocker™ Cake Mix, cutting down time spent in the kitchen without sacrificing flavor and presentation.
Heat oven to 350°F. Grease and flour 3 (6-inch) round cake pans. Set aside.
In a large bowl, add cake mix, buttermilk, refined coconut oil, egg whites, and vanilla extract. Using a handheld mixer, beat on medium-high speed for 3 minutes.
Evenly divide the batter into 3 medium-sized bowls. Add a few drops of Betty Crocker™ Pastel Gel Food Color into each bowl using desired colors. Gently fold in the gel food color until evenly distributed. Place each colored batter into a prepared cake pan, and bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Remove from pans, and allow cakes to fully cool on cooling rack before decorating.
In a large bowl, beat together the softened butter and cream cheese using a handheld mixer until smooth. Add in the powdered sugar in 1/2 cup increments, mixing on low speed between additions. Once all the powdered sugar has been added, beat until smooth and fluffy.
Place the first cake layer onto a cake board. Add a large dollop of frosting on top and spread evenly. Top the frosting with a sprinkle of shredded coconut. Repeat with each remaining cake layer. When the cake is fully stacked, place in the fridge 15-30 minutes to firm up. Once the cake is chilled, use the remaining frosting to cover the cake, using a cake scraper to evenly spread and smooth the frosting. Any leftover frosting can be used to decorate with buttercream swirls, if desired.
