This is my favorite cake to make for the spring time. It’s a white coconut cake, with a white frosting and topped with coconut! I made this yesterday for Easter dinner. Rilo was pretty sure it was a birthday cake for her and I didn’t ever really deny it.
For the frosting, I just use a standard frosting: 1 stick of butter, powdered sugar, 1 tsp vanilla and milk until it’s spreadable. Then I top the frosting with tons of coconut! To make the cake even more moist, I’ll often add vanilla pudding or another 1/4-1/2 C milk. You can also substitute coconut extract for the vanilla extract for even more coconut punch!