ADVERTISEMENT
Serving: Serve chilled or at room temperature. This cake pairs wonderfully with a cup of tea or coffee.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. The cake will remain moist and delicious.
Variations:
Add Nuts: For an extra crunch, you can fold in some chopped walnuts or pecans into the batter.
Lighter Frosting: If you prefer a lighter frosting, you can substitute the cream cheese frosting with whipped cream.
FAQ:
Q1: Can I make this cake gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend.
Q2: Can I freeze this cake?
Yes, you can freeze the un-frosted cake. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 2 months. Thaw before frosting and serving.
Q3: Can I use sweetened shredded coconut?
You can, but for a less sugary cake, it's best to use unsweetened coconut.
ADVERTISEMENT
