The Brilliance of Coconut

I recently revisited the coconut cake I first wrote about this past July.  I loved the cake.  It is delightfully dense, tender, and has a lot of coconut flavor.  The fat in the cake is coconut milk.  No butter, no oil, just coconut milk.

This icing on the previous cake was too sweet for me, and too close to marshmallow.  I wanted to try making the icing with coconut oil, some cream cheese, and powdered sugar to really bring home the coconut flavor.  We didn't have any coconut oil though, so I stuck with a more traditional cream cheese icing, adding plenty of shredded coconut.

I liked this cake and icing better than the one the Saveur recipe suggests.  It is less sweet, slightly more subtle, and the coconut shines more.  I was really wishing I had coconut flakes instead of shreds, aesthetically the flakes are airier and smoother.

But if you love coconut this is a definite winner.  It's even won-over some disbelievers in the tastiness of coconut.