Kitchen Tip: We like Bob’s Red Mill unsweetened flaked coconut; it’s a thinner coconut chip but heavy on coconut flavour. Bulk Barn’s variety is another good option.
Kitchen Tip: To avoid a mess while adding flaked coconut, place frosted cake and cake stand on a baking sheet. Pick up fallen coconut from baking sheet and press to adhere.
Kitchen Tip: Cooling cakes top-side down on the rack will flatten the tops if there is doming.
Make-Ahead Tip: This cake can be baked and frosted a day ahead. Refrigerate overnight. Let stand at room temperature 2 hours before serving.
Variations: Classic Yellow Cake: Replace coconut extract with 2 1/2 tsp vanilla, and replace coconut milk with 3.25% milk.
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