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Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated presentation.

Source: The Martha Stewart Show, February 2011



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How would you rate this recipe?
  • MS10209165
    22 NOV, 2017
    I made these into cupcakes for 70 people as one of the desserts for an engagement party. I can't believe how many compliments I received. They were perfect. You really do have to pay attention to all the steps but the cake is really good. This may not be a beginner's recipe. The texture is perfect and light with a little coconut crunch inside. I found the unsweetened dried coconut for the topping at Sprout's. It's sort of a health food store. The texture of the crisp coconut and the super light cake really made it good! The Seven Minute Frosting makes the whole thing work. The frosting is almost the sweetness. The cupcake itself isn't overly sweet. I've made them twice in the past month!
  • cakengiftsindia
    13 MAY, 2017
    I did not know how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!!!! I would like to recommend this cake to all my friends.
  • MS112581258
    30 MAR, 2013
    I can't imagine this recipe would fit in one 9 in is way too much batter.....I tried a similar recipe and it didn't fit in 2 pans....but it sounds good.....
    • afitsimmons
      9 MAY, 2017
      Instruction number 1 said to butter 2 pans.
    • sandyhutchins
      8 MAY, 2017
      U need 2 use 2 9inch pans, its a 2 layer cake
  • MS11475075
    7 MAY, 2017
    Where do you buy coconut to make the curls
  • MS10293354
    18 MAR, 2012
    Makes great cupcakes, about 42 regular sized. Bake 22 - 25 minutes or until test done. Coconut curls for garnish can be found at some health food stores. I've also used candied coconut purchased in Chinatown. This is a recipe I'll go to again and again.

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