I’m sharing one of my favorite, and probably oldest, recipes in my collection . My Mom got this recipe a very long time ago. It kind of sounds funny to say that but it was about 26 or 27 years ago. It quickly became a family favorite as my Mom made it many, many times throughout the years. I have made it more times than I can count for everything from Christmas to Easter because it’s a beautiful cake for any occasion. Being a 3 layer cake, it’s a show stopper and always WOW’s guests. My Mom had the brilliant idea, because she thought that sometimes 3 layers was too much (silly Mom), she would frost 2 layers for her gathering and then give a single layer to a neighbor. Me…I’m a bit more selfish…I want it all for myself. This cake is that good. I will share, but secretly, I want it all to myself.
Although this cake starts with a mix, there are a few steps. First you must toast the coconut. I do this in a pan in melted butter over LOW heat. Don’t rush this process or you will burn the coconut. Trust me on this one. The layers are delicate so use care when removing from the pans. When topping the cake with additional toasted coconut, gently press into the frosting.