· Apply the final, thick layer of frosting to the top and sides of the cake, smoothing it out as desired.
· Gently press the toasted coconut onto the sides and top of the cake.
5. Chill and Serve:
· For the best flavor and texture, refrigerate the cake for at least 1-2 hours before serving. This allows the flavors to meld and makes it easier to slice.
· Store any leftovers covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20-30 minutes before serving for the creamiest texture.
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Chef’s Tips for Success:
· Room Temperature is Key: Having your butter, eggs, and cream cheese at room temperature is non-negotiable. It ensures a smooth, emulsified batter and a lump-free, creamy frosting.
· Don’t Overmix: Once you add the flour, mix until the ingredients are just combined. Overmixing develops gluten, leading to a tough, dense cake.
· Toasting Coconut: Toasting the coconut is a simple step that adds a incredible depth of nutty flavor and a wonderful crunch that contrasts with the creamy cake.
· Coconut Milk: Use full-fat canned coconut milk for the richest flavor. Shake the can well before using. The cream at the top is part of what makes this cake so delicious.
· Make it a Naked Cake: If you love the look, this cake is beautiful as a “naked cake” where the layers are visible. Just frost between the layers and do a very light coat on the outside before adding the toasted coconut.
Enjoy your masterpiece! It’s a taste of the tropics in every bite.
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