This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese ...

It’s unusual to be served a homey wedge-shaped slice of layer cake at an ambitious restaurant. It’s even more surprising when it’s a fluffy coconut number, as shaggy and proud as anything you’d see on ...

Go all-in on cakes this season with impressive layer cakes, classic Bundt cakes, cozy skillet cakes, plus cupcakes and ...

This cake is really more like a giant Mounds candy bar, but in cake form — and much more delicious. Toasted shredded coconut and coconut flour amp up the coconut flavor while also giving you two ...

It’s unusual to be served a homey wedge-shaped slice of layer cake at an ambitious restaurant. It’s even more surprising when it’s a fluffy coconut number, as shaggy and proud as anything you’d see on ...

Serves 12 to 16 (makes two 8-inch cakes). Note: This recipe calls for 8 eggs, divided, with 4 yolks in the cake, and the remaining 4 in the custard. Coconut milk is found in the Asian foods aisle at ...

This cake, from Nancy Burke's friend Catherine Ahma Gunn is prepared three days before serving. Instructions: Three days before serving: Make cake mix as directed and bake in two 9-inch round cake ...

Hope Dailey of Sykesville, Md., wrote in on behalf of a friend about a recipe for coconut pound cake. She said her friend’s mother-in-law made this cake with lots of eggs, butter and frozen coconut ...

For years this classic coconut cake from the “Silver Palate Cookbook” has been one of my favorites. In the cookbook the authors advise that the oh-so-chunky frosting be used between the layers and on ...

To make the syrup: Add sugar to the water and bring it to a boil. Once it has boiled, remove it from heat and set it aside to cool. To make the cake: Heat oven to 380 degrees. In the bowl of a stand ...