Peel the brown skin from the coconut meat, then shred the pieces in a food processor using the ... such as a demi-sec. Store the cake at room temperature for up to three days or refrigerate ...

Yes, you really need to give this cake three days of rest before you make the first slice. This cake is tangy, sweet, and ...

Red velvet cake meets coconut cake in this holiday-ready dessert. It’s so much more than chocolate cake with red food coloring ... layers ahead of time and store, wrapped, at room temperature ...

This moist coconut cake with creamy frosting is a keeper. If you’re a coconut lover, get ready to indulge. Whether you’re baking for special occasions or just treating yourself, this semi ...

A light, classic coconut cake in all its old-fashioned glory. By Lisa Donovan Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.

With only six ingredients, this cake is a straightforward path to contentment. I was never one of those kids that needed to be convinced to like coconut. Place Mounds, Almond Joy, or store-bought ...