Coconut Dream Cake

12 to 16 servings
1 (18.25-ounce) package white cake mix, batter prepared according to package directions
1 (12-ounce) package fresh-frozen grated coconut, thawed, divided (see Note)
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners' sugar
1 (6-ounce) package white baking bars, melted

Add 2 cups coconut to batter and mix until thoroughly combined.
Bake according to package directions for two 9-inch round layers; let cool completely.

In a large bowl, with an electric beater on medium speed, beat butter, confectioners' sugar, and melted white baking bars until fluffy and doubled in size. Add remaining coconut and mix until thoroughly combined.
Place one cake layer upside-down on a serving platter and frost top. Place second layer over first and frost top and sides. Cover loosely and chill at least 2 hours before serving.

Tips to Crack Open a Fresh Coconut:

Puncture 2 or 3 of the round eyes near the stem with a clean screwdriver. Drain out the liquid into a bowl. Put the whole coconut in a 300°F. oven for about 20 minutes. Using oven mitts, carefully remove the coconut and rap it with a hammer on a solid surface to easily crack open. Remove the white meat from the shell with a spoon or fork.

NOTE: Grated fresh coconut should be put in a tightly sealed container or plastic bag and stored in the refrigerator or freezer; it should last this way for up to four days in the fridge or up to six months in the freezer. Flaked coconut can also be used here but since it's already sweetened, cut back on the amount of confectioners' sugar in the frosting.

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