This cake is SO good. I made it for myself for my birthday this past year. I had first learned about coconut cake reading “A Series of Unfortunate Events: the Reptile Room” when uncle Monty gave it to the Baudelaire kids. Reading the description of the coconut cream cake made me drool, so I thought I should learn to make it. The first time my mom and I made it, we used coconut extract in the frosting but it tasted too “artificial.” The cake and the frosting have cream of coconut as a key ingredient (one of the key ingredients in pina colada drinks). The trickiest part is toasting the coconut without letting it burn— it goes from white to brown suddenly so you have to watch it carefully. I made this cake twice on my own, once as cupcakes and once as the cake. It’s so yummy!
https://foodfolksandfun.net/coconut-cream-cake/