Best Coconut Cake made with a box mix, iced with cream cheese frosting and topped with coconut!
Grease and line 2-9 inch cake pans, 3 8-inch pans or 24 muffin tin with parchment paper/cupcake liners. Preheat oven to 350 degrees and set rack in center of oven.
Beat the egg whites in a clean bowl until stiff, spoon into a small bowl, set aside.
Combine egg yolks, sour cream, vanilla, water and coconut milk into the bowl of a stand mixer or large bowl until blended well. This can be the same bowl used to beat the egg whites.
Add white cake mix and instant pudding to the egg yolk mixture. Mix till smooth. Fold in the egg whites gently. It is okay if a few white streaks are visible.
Pour batter into 2-9 inch round pans. Sprinkle a little coconut on top of cakes, if desired. bake at 350 degrees for about 25-30 minutes or until toothpick inserted in middle comes out clean. Invert onto cooling rack and let cool completely. For cupcakes, bake at 350 for about 18-20 minutes.
Blend butter and cream cheese until smooth. Add powdered sugar, salt and milk until desired consistency. Mix well. Spread frosting on cooled cake. Sprinkle remaining coconut on top and sides of cake and gently press into frosting.
Chill until serving. Remove about 30 minutes before serving for best results. Before serving, place fresh raspberries on top of cake if desired. Reserve some raspberries for sprinkling on each piece of cake when served. Store any leftovers covered in refrigerator.