Preheat oven to 350°F degrees. Prepare two 9-inch round cake pans, set aside.
In a large bowl, add the cake mix, butter, egg whites, water, creamer, and extract. With a hand mixer on medium-low speed, stir to combine for 30 seconds. Whip on medium speed for 3 minutes. Evenly pour batter between the two cake pans.
Bake cakes for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan 5 minutes, turn out onto a wired rack and let cool completely.
Add the creamer, half and half, salt, and cornstarch in a medium-sized stockpot. Whisk until there are no lumps. Place over medium heat and bring to a simmer, stirring constantly.
Once thick, take off the heat. Temper in the egg yolks and add the butter. Place in a bowl to cool, whisking every so often so a film does not form. You want the pudding to be cooled yet not completely set.
Coconut Buttercream Frosting
In butter in the bottom of a stand mixer or in a large metal or glass bowl. Whip on medium to cream the butter until smooth. Add the powdered sugar a little at a time, mixing in to combine. Once all the sugar is added, add in the extracts, whip to combine. Add the creamer one tablespoon at a time until incorporated. Whip on high for 3 minutes until fluffy.
Cut each cake in half lengthwise evenly. On the bottom of your serving dish, add a small dollop of frosting, this will help to keep the cake from moving. Place on bottom layer of a cake on top.
Add one-third of the pudding mix and smooth to the edge, add a sprinkle of toasted coconut, optional. Add the top of the cake, add another 1/3 of the pudding, smooth to the edge, add coconut, optional.
Taking the second cake, take the top and flip it over crumb side up and place on top. Add the remaining pudding, smooth to the edge and add coconut, optional. Add the remaining piece of cake on top, so the bottom is now facing up and it is a flat top.
Pipe on or smooth on frosting just on the top. Place in the fridge for at least an hour to set, this will make it easier to cut. Top with remaining toasted coconut, optional and serve with caramel sauce, optional.
Naked Coconut Cake Recipe found on https://thissillygirlskitchen.com/naked-coconut-cake/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.