Rich's Coconut Cake

Rich's Coconut Cake (adapted from this recipe)
Cake
1 box yellow cake mix

Frosting
1 cup vegetable shortening (Crisco)
1 teaspoon vanilla extract
1 teaspoon salt
2 pounds powdered sugar (about 8 cups)
1/2-1 cup milk

Coconut Filling
4 cups Shredded sweetened coconut
2 Tablespoons water

Bake cake according to box directions and cool completely.

Prepare frosting:
Beat shortening, vanilla extract and salt until creamy.  Add powdered sugar and continue to beat until combined.  Beat in 1/2 cup milk.  Continue to add milk 1 tablespoon at a time until frosting reaches desired spreading consistency. 

Prepare filling:
Place 1-1/2 cups coconut into food processor, pulse until finely chopped.  Pour into small bowl and add water.  Use the back of a fork and press and combine until the water looks milky.  Set aside.

Assemble the cake:
Place one layer onto the cake platter, frost with a little frosting.  Place half of the coconut/water mixture (draining out most of the water) over the frosting and top with another cake layer, repeat with another layer, frost and place rest of the coconut/water mixture over the frosting.  Top with last layer and frost entire cake.  Gently press the remaining shredded coconut to the sides and top of the cake.

Yum!