This is my second-most requested birthday cake. It uses coconut milk, instead of the usual buttermilk I put in cakes, along with half a cup of coconut, which gets pre-soaked in the coconut milk to soften. It’s a moist egg-rich cake, but the whites get whipped separately and folded in at the end to make the cake airy and light. It’s made with melted butter instead of vegetable oil for a creamy rich texture and that scrumptious butter flavor. You can add an optional surprise layer of fruit jam or preserves (apricot shown) which really highlights the coconut flavor. And best of all, it’s topped with our luscious Buttercream Cheese Frosting and freshly toasted coconut, a combination so great tasting you’ll want to eat the whole cake.