From towering confections layered with coconut filling and finished with billowy frosting to sheet cakes to feed a crowd, there is no bad form of coconut cake. Some coconut cakes are vanilla, and the ...

This bright and zesty loaf combines a citrusy lime soak with sweet coconut in the batter and a crunchy toasted topping for a ...

Coconut cake is a tropical delight, perfect for summertime with its sweet flavor and moist texture. To achieve a truly remarkable coconut cake, incorporating multiple forms of coconut is essential.

This cake is really more like a giant Mounds candy bar, but in cake form — and much more delicious. Toasted shredded coconut and coconut flour amp up the coconut flavor while also giving you two ...

Spring is in the air, and that means Easter is right around the corner. Easter was the most sugar-heavy holiday for me growing up, and hasn’t changed that much as an adult. The day started bright and ...

Rosemary “Aunt Bee” Wofford tells us she lost lots of great recipes in the flood, but this one for coconut cake — said to have been a favorite of Elvis Presley — was one of her favorites, too. The ...

Serves 12 to 16 (makes two 8-inch cakes). Note: This recipe calls for 8 eggs, divided, with 4 yolks in the cake, and the remaining 4 in the custard. Coconut milk is found in the Asian foods aisle at ...

To make the syrup: Add sugar to the water and bring it to a boil. Once it has boiled, remove it from heat and set it aside to cool. To make the cake: Heat oven to 380 degrees. In the bowl of a stand ...