Sisters Don't Shake Hands

Everyone loved this cake for Nicki's birthday. I started with a white cake mix (making it up by the directions then added coconut flavoring and one sm. box of vanilla instand pudding) whipping it until fluffy. I pressed it flat with a clean cloth after it came out of the oven, but still warm to make the cakes even on top. Made buttercream frosting with almond extract. (I love coconut and almond together) Took frozen cherries and thickened them with cornstarch and sugar. (You can use canned but you may want to thicken them a little more so they won't slip off the cake) When cool I spread them on the bottom layer. Flipped the top layer over on paper plate and frosted the bottom with frosting so middle would have both cherries and frosting. Put top layer on and frosted whole cake. Colored some coconut and patted on outside and around edge of top. Decorated top with shells and roses and it was done. So yummmmy. The pudding gave it a poundcake consistancy and taste and I didn't have to decorate the bottom, side or top edge because of the coconut. Of course you can just do coconut on the whole thing, too. Enjoy!