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.
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I actually made this Gluten-Free yesterday for a friend's birthday. It came out pretty darned good.
The only "problem" I had was the process of taking it out of the pan to cool and then inverting it. I had breakage at that step. Why not leave it in the pan to frost it.
This cake turned out great - everybody loved it! I baked it for my honey's birthday picnic. Coconut is his favorite and other recipes just didn't measure up. Thank you
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