Southern-Style Coconut Cake
The ultimate, moist and toothsome coconut cake made Southern-style, complete with a heatproof, no-melt coconut milk frosting.
This adored coconut cake must see the light of day before the summer is out, and here I’m going to show you my favourite recipe that I make every summer. The sponge has a few forms of coconut for proper floor-to-ceiling coconut flavour, and the specific ratio of ingredients creates a delectably moist coconut cake that isn’t mealy or chewy. Just pure class all of the way. A brilliant ingredient for making this cake is sweetened, shredded coconut, which isn’t available in the UK and can be bought online [BEST BUY], but freshly grated coconut works, and I do have a work-around for using desiccated coconut too which I’ll include below. The buttercream that protects and beautifies this cake is a particular style of buttercream that comes from the American South, famed for its low sweetness, versatility of flavouring options and best of all: heat resistance, which prevents any melting or weeping even in the hottest of Southern days. This recipe makes a modest 2-layer cake, but if you want to go all out and a towering, 4-layer all-American masterpiece, simply double the sponge recipe and increase the buttercream recipe by an extra half. Let’s go!
