If you need a star Easter dessert, count on this beauty. It’s the coconut milk that keeps it amazingly moist. Fill and frost with our White Chocolate & Cream Cheese Icing.
Frost and Fill
Horizontally slice each cake in half. Place one layer on a large plate. Spread with 3/4 cup (175 mL) icing right to edge. Top with a cake layer. Repeat icing and layering, finishing with icing. Then spread remaining icing around side of cake, smoothing or swirling surface. Sprinkle top with coconut. Refrigerate at least 1 hour to firm icing. Cake cuts easiest if refrigerated overnight. Store in a cake keeper or gently poke several toothpicks in top of cake, then loosely cover with plastic wrap, sealing to the edge of plate. Will keep well up to 2 days.