Question 1

What kind of coconut milk should I use?

Accepted Answer

Use canned full-fat coconut milk for this recipe. You can find canned coconut milk in the international foods aisle of the grocery store.

When you open the can, you will likely need to whisk the milk well to combine the liquid with the coconut cream that will have collected at the top of the can.

Do not use coconut milk that comes in a carton in the refrigerated section of the store.

Question 2

What’s the best way to toast coconut for the outside of the cake?

Accepted Answer

I like to toast coconut in a dry skillet over medium heat. Stir the coconut frequently as it toasts and remove it from the pan as soon as it is to your liking.

My friend Jamie has a post on how to toast coconut using 3 different methods, any of which can be used here.

Question 3

Can I make the components of this cake ahead of time and assemble it later?

Accepted Answer

Absolutely. You can make and freeze the cake layers up to 2 months in advance. You can also freeze the frosting in an airtight container for up to a month.

Thaw the cakes at room temperature and thaw the frosting overnight in the refrigerator. Bring the frosting to room temperature and whip it with a mixer for a few minutes before adding it to the cake.

You can also make the coconut filling a day in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the cake.

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