Coconut is what I would label as a decisive ingredient. There are basically 2 types of people in this world - coconut lovers who can't get enough of it and those who are absolutely appalled by the white fruit. I've never met anyone who is on the fence about coconut. What about you? Which side of the coconut fence do you sit on - are you a lover or a hater?
If you're a coconut lover - I've got just the cake for you. Traditionally, coconut cake is a basic white cake layered with vanilla frosting that is sprinkled with flakes of sweet white coconut. I'll never understand the purpose of making a coconut cake without infusing coconut into both the cake and the frosting.
Coconut milk is a readily available in supermarkets and it's a great way to incorporate all of that delicious coconut flavor into the cake AND frosting. Cream of coconut is also a great alternative to traditional whipped cream and when combined with a cream cheese frosting, coconut cream makes the most delicious whipped coconut topping for this cake. I also love the look of the desiccated coconut pressed into the sides of the cake to really set this cake apart from other coconut cakes. Put all of those elements into one cake and you've got a perfectly coconut-y cake.
Whipped Cream Cheese Coconut Frosting
Chill cake at least 2 hours before slicing and serving.
I made this particular coconut cake with Splenda instead of sugar so that it would be diabetic friendly. Aren't you glad that there are so many sugar substitutes available to us?
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