Well, I figured we all deserve a treat now and then, and a picture of this cake had been staring at me from the pages of Ina's Barefoot Contessa at Home since I got it for Christmas (seriously...every time I opened the cookbook it would creepily open to this page). Why prolong the inevitable any longer, right?
The process of making the cake was pretty standard, and it all came together very easily. As far as the frosting went, I didn't end up using all the frosting from the recipe (I also used 1/3 less fat cream cheese in a pathetic attempt to make the cake a teeny bit better for me). Oh and I was rather conservative in the amount of coconut I put on top of the cake. In my opinion, a heavy hand on the sprinkle of coconut over the frosting would be overkill with the amount of coconut already taking up residence inside the cake itself. Plus, as a big fan of cream cheese frosting I wanted to make sure it received its fair share of attention.
So how'd it taste? Absolutely heavenly. It's times that I make a cake like this that I wonder why I even bother going to bakeries anymore. The cake itself was rich and buttery with a nice coconut flavor. And the cream cheese frosting was definitely one of the best I've ever had. This recipe is undoubtedly going into the go-to recipe file. I just have to remember not to go-to it without going to the gym as well!
What's in the cake stand?...
Skip the bakery people...make this cake instead. Everyone will love you for it.
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