I love coconut anything!
I made this cake specifically for Easter, but is perfect for any time of the year.
I wanted it to be light, so rather than frosting the whole thing in buttercream, I only used a coconut flavored buttercream between the layers and used homemade whipped cream for the top and outsides…and of course packed shredded coconut over the whole cake.
Since I made this particular cake for Easter, I made it a Funfetti cake to add color, but you could certainly leave the sprinkles out and just have a gorgeous all white cake.
Homemade cakes are so much more dense and delicious than a boxed cake…AND, despite what some think, are very quick to make.
You’ll notice in the recipe, that it calls for egg whites rather than the whole egg.
This is because the egg yolk will color the cake with its yellow color. To have a nice white cake, it’s important to leave the yolks out.
Which means, you have to use more eggs to get enough of the whites necessary for the cake. Or, you can just buy egg whites in a carton and save yourself from cracking and separating a dozen eggs!
This is a big cake! It has 3 full layers, so you’ll want to cut your slices a bit thinner than usual.
So, you can feed a lot more people, or have cake for two weeks for yourself! (Maybe you should share it will your neighbors.)
The combination of the coconut flavored buttercream just between the layers and the homemade whipped cream covering the rest of the cake, give the cake just the right flavor of coconut and also makes the cake a bit lighter.
Give it a try and let me know what you think!
