Photo by Romulo Yanes
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious—we've brushed each layer with a syrup made from coconut water and sugar to ensure that every bite is succulent. Shreds of delicate fresh coconut far surpass the packaged kind.
Cooks' notes:
·Coconuts can sometimes be rancid. You may want to buy an extra one.
·The egg whites in the frosting might not be fully cooked, which may be of concern if salmonella is a problem in your area.
·Cake layers can be made 3 days ahead and chilled, wrapped separately in plastic wrap.
·Cake can be assembled 4 hours ahead.
Recipe notes
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