Cake:

2 cups flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ sticks unsalted butter, softened

1 ½ cups packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup low-fat buttermilk

1 recipe Snowball Frosting

3 cups sweetened flaked coconut

Snowball Frosting:

Place one 16-ounce package powdered sugar in a large bowl.  Beat in ¼ cup boiling water.  Cut 1 ½ cups softened unsalted butter and 4 ounces softened reduced-fat cream cheese into pieces to the bowl, one piece at a time, beating well on medium-high speed after each addition.  Beat in ½ teaspoon coconut extract.  Refrigerate for 30 minutes to 1 hour or until frosting is firm but spreadable.

To make the cake:

Preheat the oven to 350°.  Grease and flour two 9-inch round cake pans.  In a medium bowl whisk together flour, cocoa powder, baking soda and salt.  In a large bowl beat butter with an electric mixer on medium speed until smooth.  Add brown sugar; beat until combined.  Beat in eggs, one at a time, and vanilla.  With an electric mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour.  Spread batter evenly into prepared pans.  Bake for 30 minutes or until a toothpick inserted in centers comes out clean.  Cool in pans on a wire rack for 10 minutes.  Invert cakes directly onto racks; cool completely.  Place one cake layer on a serving platter or pedestal.  Spread cake top evenly with 1 cup Snowball Frosting; sprinkle evenly with ½ cup coconut.  Place the second cake layer on the first layer.  Spread frosting on top and sides of the cake.  Gently press remaining 2 ½ cups coconut into the frosting to coat the cake top and sides completely.