Hello coconut lovers, this one’s for you! Tender coconut cake topped with toasted coconut icing is bursting with coconut flavour and calling your name. Shredded coconut, coconut milk, and coconut oil, this cake has it all, and lots of it.
I’m not kidding when I say this cake is loaded with coconut and as luck would have it, I love coconut! What I find great about this recipe is the crunchy toasted coconut icing. It’s amazing what a few minutes under the broiler will do when the icing is spread onto a warm cake. It gets absorbed into the cake because it is warm and the broiling makes a sweet crust that holds all the sticky sweet coconut moisture in. I bet you’ll find it hard to have only one piece.
When I originally made this recipe I served it with diced mangos macerated in spiced rum and sugar. The combination was delightful, a little tropical mixed with a little piña colada. This was simply my choice of the day, but macerated strawberries would also be lovely. You can never go wrong with a scoop of ice cream either. Enjoy!
Recipe Source: www.compelledtocook.com