Servings: 12 to 16
Baking the layers at 300°F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.
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Make Ahead Tips
The buttercream can be made in advance and refrigerated until ready to use. Bring chilled buttercream to room temperature before using, beating briefly to smooth it, if necessary.
This cake is fantastic and a big hit with all. Chill the cake after frosting and applying the toasted coconut so that the frosting sets up.
This was a very pretty cake which tasted good, but the frosting was excessively rich. You also needed to use alot in order to get the coconut to stick.
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