Rich's Bakeshop Coconut Cake

Makes 16 servings

Thawed frozen coconut really does make a difference for this easy cake. You can also assemble the cake when the layers are still a little warm as the shortening-based frosting doesn’t melt. While it’s good after an hour, it’s far better after a day.

ingredients

2 lbs frozen shredded coconut (sweetened or unsweetened), divided
2 Tbsp water
2 Tbsp granulated sugar
2 or 3 layers Rich’s Bakeshop Yellow Cake (see recipe)
1 batch Rich’s Bakeshop Icing (see recipe)

directions

1
In a large bowl, thaw the frozen coconut. Set aside.
2
Take 1 1/2 cups of the coconut and place in a smaller bowl. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist but not soupy.
3
Place one layer of the yellow cake on a cake plate and spread with icing. Spoon the moistened coconut over that. Place the next layer on top and spread with icing, spooning the moistened coconut over it. Continue this process until all your layers are filled; however, don’t put the moist filling on the very top of the last layer, as it will be iced.
4
Next, cover the entire cake with the icing. Make sure to use a thick coating of icing to eliminate any of the cake showing through. Take handfuls of the dry, thawed coconut and press the flakes into the icing. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry, flaky coconut all over the cake until it is completely covered. Chill for about 1 hour to set (it helps the coconut to stay), and then serve.

Source: Rich's Department Store Bakery