RICH'S BAKESHOP COCONUT CAKE
Source of Recipe
BBR
Recipe Introduction
Source: Atlanta Journal
List of Ingredients
2 pounds frozen unsweetened shredded coconut
2 tablespoons water
2 tablespoons granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (see recipe)
1 batch Rich's Bakeshop Icing (see recipe)
Recipe
In a large bowl, thaw the frozen coconut. Set aside. Take 1 1/2 cups of the coconut and place in a smaller bowl. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist but not soupy.
Place one layer of the yellow cake on a cake plate and spread with icing.
Spoon the moistened coconut over that. Place the next layer on top and spread with icing, spooning the moistened coconut over it. Continue this process until all your layers are filled; however, don't put the moist filling on the very top of the last layer, as it will be iced. Next, cover the entire cake with the icing. Make sure to use a thick coating of icing on the cake to eliminate
any of the cake showing through. Take handfuls of the dry, thawed coconut and press the flakes into the buttercream. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry, flaky
coconut all over the cake until it is completely covered. Chill for about one hour to set (it helps the coconut to stay) and then serve.
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