It's difficult to improve upon a coconut cake for birthday celebrations. Over the years I've made many coconut cakes, some of which have had white cake layers, yellow cake layers and even angel food cake layers with or without coconut flakes in the batter. In terms of frostings, I have used boiled icings, seven minute frostings and buttercreams, all of which have been showered with sweetened, flaked coconut. Delicious! When I was recently asked to make a birthday cake with coconut as the main ingredient, I decided to keep it simple, so I went with the all-too-familiar 1-2-3-4 cake. This butter cake makes excellent cake layers, but it also makes great cupcakes and sheet cakes if you scale down or scale up the proportions. With a few ingredient changes and additions, I baked scrumptious cake layers without having to add flaked coconut to the batter. For the icing, I turned to my Swiss Meringue Buttercream recipe and left out the butter. Sw...
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