Serious Eats: Recipes

Coconut and Espresso Cream Layer Cake

Layers of cake permeated with coconut flavor are slathered with heady espresso and sweetened condensed milk whipped cream. Each bite is soft, rich, and luscious.

Note: I prefer Coco López brand cream of coconut for this recipe. Cream of coconut tends to separate. Prior to using, place it in a bowl and whisk it until smooth. If you can't find coconut sugar, palm sugar or light brown sugar can be used in its place.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa

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