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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?