- Cooking spray
- 1 18.25-ounce box chocolate cake mix
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 16-ounce tub milk chocolate frosting
- 3/4 cup vanilla frosting
- 1 1/2 cups sweetened shredded coconut, toasted
- Dried fruit, for garnish
Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)
Put the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.
Spread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).
Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of
toasted coconut into the frosting, covering the cake completely.
Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.
Photograph by Kang Kim