Coconut Cake

1 pkt White cake mix         bake as directed on pkg in 2 round pans cool 10 minutes and remove from pans. set aside.

2 cup shredded coconut    toast if you like in a 350 F (175 C) oven for 8-10 minutes, watch it carefully so it doesn't burn

Mock Cream Topping:

4 tblespoon flour
1 cup milk
1 cup butter
1 cup sugar (granulated )
Dash of salt
2 tsp. vanilla

Mix flour with milk in saucepan. Cook over low heat, stirring constantly until very thick (like paste). Cool. Cream butter add sugar and beat with electric mixer until light and fluffy. Add the cooled flour mixture and beat about 4 minutes or until thoroughly mixed and icing appears like whipped cream. Add a dash of salt and vanilla to icing. 

Spread one cup of frosting over bottom layer of cake and sprinkle coconut all over. Put top layer on and frost side and top with the rest

of the frosting. Sprinkle coconut all over cake.

* make sure to keep cake refrigerated after you cut it