1 (12-to 14-ounce) package flaked or grated coconut, divided, toasted if desired
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners' sugar
1 (6-ounce) package white baking bars, melted
Prepare cake according to package directions and stir in 2 cups of the coconut. Bake according to package directions for 2 9-inch layers.
Remove cakes from oven and let cool in pans about 5 minutes. Remove to wire rack to cool completely.
While cakes cool, in a large bowl, with an electric beater on medium speed, beat butter, confectioners' sugar, and melted white baking bars until fluffy and doubled in size.
Add remaining coconut to the butter mixture and mix until thoroughly combined.
Place one cake layer upside-down on a serving platter and frost top. Place second layer over first and frost top and sides.
Cover cake loosely and chill at least 2 hours before serving.
Note: File PhotoNote: You can use 3 8-inch round pans if you want a three layer cake as pictured above.