Lime-in-the-Coconut OR Java Chocolate Coconut Macaroon Cake

This quick and easy cake's unique appearance means that you don't have to frost it! The top has a lovely texture that will make it a table-talker.

1 white cake mix (and ingredients to make it)
A splash of vanilla extract
2-3 large handfuls of sweetened, shredded coconut

Topping:
Powedered sugar
Lime juice or frozen limeade concentrate (OPTIONAL)

OR

Chocolate syrup
Instant iced coffee syrup
Milk

Make the cake batter according to the directions on the packaging, add the vanilla, and fold in 3/4 of the coconut. Pour the batter into two round pans, and sprinkle remaining coconut on top of one of them (this will be the top of the finished cake) . Bake according to package directions. Remove from oven, and let cool completely. Serve plain or mix some lime juice/limeade with the powdered sugar until thin and sweet with a limey kick, and drizzle over cake. OR, drizzle the cake generously with the coffee and chocolate syrups, and serve in a bowl with milk.