I start looking forward to this cake sometime in February, after all of the holiday gluttony has passed and I have had my fill of the dark chocolate my husband and I typically exchange for Valentine’s day.
My coconut cake typically features a mere four layers. I also use a different recipe for the cake than Food and Wine. Mine uses cake flour (resulting in a lighter-texture cake) and light coconut milk.
Since I haven’t been able to find passion fruit puree, I have tried several types of fruit filling—from peach puree to Valencia orange—all of which have been fantastic. The cake is slathered with a cream frosting and forgivingly coated with toasted coconut.
I can hardly wait for the first bite.
