Ingredients

2 C sweetened, shredded coconut

2 coconut cakes

simple syrup

coconut filling

coconut cake frosting

Preparation

  1. Preheat oven to 375.
  2. Spread coconut on a parchment-lined baking sheet. Bake until golden, about 5-7 min. Cool.
  3. Using a serrated knife, trim tops of cakes to make level. Cut each cake into 3 even layers.
  4. Place 4 parchment strips around perimeter of cake.
  5. Place one layer on cake plate. Brush with 1/5 of simple syrup, 5 scoops of filling (2 C).
  6. Repeat with next 4 layers and top with final layer.
  7. Spread top and sides with frosting. Press toasted coconut on top and sides. Chill at least 5 hrs and up to 5 days. Slice immediately. Bring to room temp before serving.