Chocolate-Coconut Cream Gateau
1 box Duncan Hines Chocolate cake mix
2 boxes Duncan Hines Chocolate cake frosting
2 whole eggs
1/ 4 cup canola oil
7 ounces pineapple juice
1 ounce good-quality brandy of choice
1 capful good-quality vanilla extract
1/2 cup flaked coconut
2 tablespoon sour cream
Preheat oven to 350 degrees F.
Oil and flour spring-form cake pan.
Empty cake mix into mixing bowl.
Add eggs, canola oil, pineapple juice, brandy, vanilla extract, and sour cream.
With a hand mixer, beat on low speed for 1 minute.
Set mixer to high speed and beat for 1 additional minute (scraping sides as you go along).
Stir in shredded coconut, reserving a palmful for garnish.
Pour mixture into cake pan and bake for 30 to 40 minutes or until toothpick comes out clean.
Empty 2 cans of frosting into bowl.
Add 1 tablespoon pineapplie juice and 1 teaspoon brandy.
Stir until blended.
Allow cake to cool for no longer than 10 to 15 minutes.
Turn out cake onto decorative dish.
Allow to cool fully before frosting and garnishing.