Soft and tender, perfumed with cocoa and topped with a layer of honest-to-gosh real fudge icing, this cake will have you saying “just one more piece” every time.
This well-loved recipe for classic homemade coconut cake comes straight from my mother’s recipe box and has been a member of my family for decades. But I’ve added a twist – my own delightfully fresh lemon curd filling. This turns an already delicious cake into food for angels and cherubs. And all of the components are simple to make.
The “magic” happens in the oven Hello cake, meet fruit. No, not “fruitcake,” that mash of preserved nastiness that parks in your stomach during the holidays like slowly hardening volcanic lava. I’m talking about featherlight …