White coconut cake with coconut frosting
Cuisine: North American | Course Type: Cakes
Nice crumb on the cake texture, and the frosting is not overly sweet. The directions are very detailed to ensure your success. The only change I made was to toast the coconut for garnishing, just a personal preference for toasted sweetened coconut instead of untoasted. You could also substitute unsweetened toasted coconut for the garnish if you prefer even a little less sweet.
A very impressive cake, but since it has butter in the frosting, it's important to serve at room temperature for the best texture and flavour (cold butter straight from the fridge is not as nice, and the cake will seem dry- at room temperature it's moist enough)
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