Chocolate Coconut Cake

I saw this recipe in Family Circle magazine while sitting in the doctor's office a few weeks ago.  I will be making this one soon!

Cake
    2 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 sticks unsalted butter, softened
    1 1/2 cups packed light-brown sugar
    2 eggs
    1 teaspoon vanilla extract
    1 cup low-fat buttermilk

Directions
Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick spray.
Cake. In bowl, whisk flour, cocoa, baking soda and salt. In large bowl, beat butter until smooth. Add brown sugar; beat until blended. Beat in eggs, one at a time, and vanilla. On low, alternately beat in flour mixture and buttermilk, beginning and ending with flour. Spread into prepared pans.
Bake at 350 degrees F for 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack for 10 minutes. Invert cakes directly onto racks; cool completely. While the cakes cool, make the frosting.
Place one cake layer on pedestal. Spread top with 1 cup frosting and 1/2 cup coconut. Add second layer. Spread frosting on top and side of cake. Press remaining 2 1/2 cups coconut into frosting. Garnish with raspberries and mint, if desired.


Frosting
Chill:   30 mins  to 1 hr
    1 16 ounce box confectioners sugar
    1/4 cup boiling water
    1 1/2 stick unsalted butter, cut up
    4 ounces reduced-fat cream cheese, cut into pieces
    1/2 teaspoon coconut extract
    3 cups sweetened flake coconut
    rasberries and mint to garnish (optional)

Directions

Place confectioners' sugar in a large bowl. Beat in boiling water. Add butter and cream cheese, beating well on medium-high speed after adding each piece. Beat in extract. Refrigerate until firmer consistency, 30 minutes to 1 hour.

Source:  www.familycircle.com/recipe/chocolate/chocolate-coconut-cake/