Published March 1, 2001.
A triumvirate of coconut products puts maximum coconut flavor in this classic, tender cake
Too often, a coconut cake is just plain white cake with plain white frosting slapped with shredded coconut, lacking any real coconut flavor.
Coconut cake should be perfumed inside and out with the cool, subtle, mysterious essence of coconut. Its layers of snowy white cake should be moist and tender, with a delicate, yielding crumb, and the icing a silky, gently sweetened coat covered with a deep drift of downy coconut.
Include coconut extract, cream of coconut, and sweetened shredded coconut in the cake and the buttercream icing for maximum coconut flavor. Coat the frosted cake with lightly toasted coconut so it resembles a toss of white and bronze confetti, and this cake becomes the belle of the ball.
list of recipes
