Servings: 16 to 24
This cake is for the coconut lovers out there. You know who you are. Be sure to use sweetened coconut cream, not coconut milk, in the cake and buttercream.
I made this for a birthday shortly after the recipe appeared in the magazine. It was fantastic and even better the next day. It is worth it to take the time to toast the coconut for the garnish.
Got a wow when serving this for xmas eve dessert.
No problem removing from the pan, but it took 10 minutes longer in the oven.
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