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 ...

2 1/2 cups flaked coconut, dividedWhat To Do: 1. Preheat oven to 325 degrees F. Coat 2 (9-inch) round cake pans with cooking spray; set aside. 2. In a large bowl with an electric mixer on high speed, ...

You know a cake is good when it blows up a company's Slack channel. That’s what happened years ago when I took some leftover ...

Excerpted with permission from Coconut Ginger Shrimp Rum: Caribbean Flavors for Every Season by Brigid Washington. Copyright © 2017 by Skyhorse Publishing, Inc. Born ...

1. Arrange rack in the middle of the oven and preheat to 400 degrees. Spritz three 8-inch round, shiny aluminum cake pans with Baker’s Joy. Set aside. 2. Place the unbroken eggs in a bowl of hot tap ...

The chiffon batter used in both these recipes produces a nice, springy crumb. Drench layers of it in coconut milk and spread with billows of cream-cheese whip and cranberry compote to make a ...

This cake was born out of a surplus of coconut cream. My daughter used a portion of a can for quinoa porridge, and I wanted to use the rest before it went bad. I am always on the lookout for tasty ...

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.