Chocolate-Coconut Cake

CAKE:

2 cups of flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1-1/2 sticks unsalted butter, softened
1-1/2 cups packed light-brown sugar
2 eggs
1 tsp vanilla extract
1 cup low-fat buttermilk

FROSTING:
1 box (16 oz) confetioners' sugar
1/4 cup boiling water
1-1/2 sticks unstaled butter, cut up
4 oz cream cheese, cut into pieces
1/4 tsp coconut extract
3 cups sweetened flake coconut (opt. raspberries or strawberries or chocolate shavings to garnish)

1.  Heat oven to 350 degrees.  Coat two 9-inch round cake pans with nonstick spray.
2.  Cake: in bowl, whisk flour, cocoa, baking soda and salt.  In large bowl, beat butter til smooth.  Add brown sugar; beat til blended.  Beat in eggs, one at a time, and vanilla.  On low, alternately beat in flour mixture and buttermilk, beginning and ending with flour.  Spread into prepared pans.
3.  Bake at 350 degrees for 30 minutes or til toothpick inserted in centers comes out clean.  Cool in pans on wire rack for 10 minutes.  Invert cakes directly onto racks; cool completely.
4.  While cakes cool, make frosting.  Place confectioners' sugar  in a large bowl.  Beat in boiling water.  Add butter and cream cheese, beating well on medium-high speed after each piece.  Beat in extract.  Refrigerate til firmer consistency, 30 minutes to 1 hours.
5.  Place on cake layer on pedestal.  Spread top with 1 cup frosting and 1/2 cup coconut.  Add second layer.  Spread frosting on top and side of cake.  Press remaining 2.5 cups coconute into frosting.  Garnish as desired (fruit, chocolate shavings).