I have made this cake multiple ways throughout the years & I am going to share some of my favorites with you.
I usually use cream cheese icing, just like Ina Garten - who's recipe I've adapted here. But this cake is also delicious covered in chocolate icing & toasted coconut.
If you're a fan of Mounds bars, have at it. Put some almond silvers between the layers and on top too if you're an Almond Joy fan.
If you want a dairy-free version, make the cake with a butter substitute, and top it with my Gluten-Free, Dairy-Free, Corn Free Frosting. Coconut oil works well as a substitute for butter here - no surprise!
LOVE COCONUT AS MUCH AS I DO?
Here are some of my favorite coconut recipes for you to try!
Coconut Milk Ice Cream with Chocolate Chips: