Lemon cake with fresh coconut buttercream

  • 1 box of lemon cake mix
  • Pulp from one young fresh coconut
  • 2 sticks of softened unsalted butter
  • pinch of salt   
  • 2 or 3 tbsp of soy milk
  • 1 box of confectioners sugar
  • 13x9 inch baking dish
  • sliced kiwis and strawberries as a garnish
  • Preheat oven to 350 degrees and follow the cake mix instructions. 
  • While the cake is baking, Puree the coconut with enough soy milk to create a fluffy texture. Drain off excess water.
  • Cream softened butter with powdered sugar and salt until smooth and fluffy. 
  • Add young coconut.
  • Continue to cream the butter adding more sugar until your preferred sweetness level is reached. 
  • When cake is cool ice the cake and top with layered sliced strawberries and kiwis.