The coconut cream cupcakes were such a big hit last week, that I decided to make a twist on the recipe. Hence, a coconut cream cake.
Follow the cupcake recipe found here. Instead of pouring into cupcake pans, use two 9-inch pans. Spray with cooking spray and fill 3/4 of the way up. Bake for about 24 minutes, or until a toothpick comes out clean when inserted into the center. Once cooled, top one of the layers with the coconut cream filling. Top with the other layer. Ice the cake with cream cheese icing.