I’ve finally found the best homemade coconut cake recipe. It doesn’t use white cake mix (with it’s sickly-sweet taste and gummy texture). It does use all-natural ingredients, with no artificial flavors or colors, so you can feel good about serving it to your family. And I found it to be an easy coconut cake recipe, once I worked out the right proportions.
I divided my cake layers into four pieces, using a cake leveler. I used the whipped cream between each layer, then iced the outside of the cake with the cream cheese frosting. Lastly, I sprinkled the toasted coconut, using my palm to “bounce” the flakes onto the sides of the cake.