I needed to make a special celebration cake recently and The Sweeter Side of Amy’s Bread came to the rescue with an amazing coconut cake recipe. It’s a two-day project but definitely worth the effort.
The cake layers are interesting because you make them with canned coconut milk. They baked up perfectly.
Here’s why this is a two-day project. To make the frosting, you first have to make a custard. It also has canned coconut milk. The texture is amazing but obviously too soft. So you chill it in the fridge, just like you would if you were making pudding.
Then the next day you blend the chilled custard with freshly whipped cream to make the frosting. Yes, the cake would be really yummy if you ate it just like this.
But coating the whole cake in sweetened flake coconut is the fun part. How cute is that? Much like everything I’ve tried from The Sweeter Side of Amy’s Bread, this cake was amazing.