1.  Preheat oven to 350F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.

2.  Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.

3.  Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep leaving a thick rim around the edge.

4.  Put the uncut bowl cake, wider side up, on a cake board, plate or pedestal. Spread with a layer of chocolate frosting, then position the round cake on top.

5.  Spread the top of the round cake with chocolate frosting, then put the other bowl cake on top, carved out part up. Freeze the cake about 1 hour which will make it easier to frost.

6.  Frost the outer rim and inside of the carved out area with vanilla frosting using an offset spatula. Put the remaining vanilla frosting in a resealable plastic bag.

7.  Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of toasted coconut into the frosting, covering the cake completely.

8.  Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.

9.  Insert a paper cocktail umbrella and a drinking straw into the carved out part of the cake.