I think that with yesterday's snow, this cake fits right in with the weather. The shredded coconut looks like snow, right?
I'm really picky when it comes to coconut cake. I once had a coconut cupcake (from a shop that actually won an episode of Cupcake Wars) that ended up being a vanilla cupcake with vanilla frosting. The only coconut component was the shredded coconut embedded into the frosting. It was terrible. I mean, it was edible and tasted fine but it was not a coconut cake. I like my coconut cake to be coconutty enough to be recognizable as coconut-flavored, light and fluffy to qualify as really good cake, and just sweet enough be dessert and not bread.
The first recipe I ever posted was a coconut cake. If that doesn't prove how much I love coconut cake, I don't know what does. I've since altered that recipe, ever so slightly. I reduced the amount of sugar and switched over to cake flour to make sure the cake meets the criteria I listed above.
3 cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, room temp (2 sticks)
½ cup sugar
16 oz. can cream of coconut
1 teaspoon vanilla extract
4 eggs, separated
1 cup buttermilk
+ 1 cup coconut flakes (optional)
+ 1 cup coconut custard (I use the custard I use for my coconut pie)
+ 2 cups whipped cream
+ ½ cup shredded coconut
Start by sifting together all of the dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.