Preheat oven to 350° F. Flour and grease two 9 inch cake pans. Set aside.

Fit two round pieces of parchment paper into the bottoms of the prepared cake pans.

Prepare the coconut custard according to the package directions. (The whole milk will be used here.) Lay a piece of plastic wrap gently on top of the custard. Place the mixture in the refrigerator to set.

Add the cake mix, eggs, coconut oil, and buttermilk into a mixing bowl. Using a hand mixer, combine until smooth. Two minutes will do the trick. Pour in just 1 teaspoon of the vanilla extract and the coconut extract. At a low speed, mix for 15 more seconds. Pour the batter evenly into the prepared cake pans. Carefully place the cake pans onto the center rack of the preheated oven and bake the coconut cakes for 30 minutes or until a toothpick comes out clean. The cakes should be golden brown.

Place the cakes on a wire rack and let them cool completely.

Add the heavy cream, confectioners' sugar, mascarpone cheese, and remaining 1 teaspoon vanilla extract to a medium mixing bowl. Using a hand mixer, beat until until stiff peaks form.

Pick a pretty plate or cake stand and carefully turn one of the cakes onto it.

Peel the parchment paper away.

Add The Filling

Using a fork or a wooden skewer, poke holes into the cake.

Generously spread the coconut custard onto the cake leaving a 1/2 inch space from the edge.

Give it a sprinkle of coconut.

Remove the second cake from the pan and place it rounded side down on top of that coconut cream custard.

Time to Frost

Add a dollop of dreamy to the top of the cakes.

Or three...

Frost Away!

Sprinkle the top and sides of the cake with coconut. I added a few large shaved coconut flakes for texture.

Place in the refriger