IT’S A COCONUT CREAM DREAM!
So there’s a LOT of steps with this cake, but if you’re looking to impress, it is worth every minute you spend making it. What do I mean by a lot? Well, you’ll need to toast the coconut. At the end of the linked recipe, you’ll find instructions on how to do that. Oh, and there’s something you should absolutely know. In the original post, after the cakes cool, it says that you can poke some holes in the cakes and pour the rest of the cream over them as an option. Please DON’T skip this step. It shouldn’t be optional. It’s a must. It keeps the cake from being dry and gives it another boost of coconut.
You’ll need to make this the day before you plan to serve it since you will need to freeze the cake overnight. Then, take it straight out of the freezer and frost it while it’s still frozen. A little unconventional, I know, but trust me, this will be ready by the time you serve it to your adoring fans.
I found this sumptuous recipe on the Favorite Family Recipes blog. Click the link below to see the blog and full recipe for this Coconut Cream Cake.
CLICK HERE FOR RECIPE
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