I love all the components that go into this cake. There is the actual cake that calls for coconut milk, the simple syrup that calls for coconut rum, and finally the filling that calls for coconut cream. Chef Alexandra Barletta from Smith & Wollensky did a wonderful job combining the nuttiness of the coconut with the creaminess of Plugrà European Style Butter!
This cake was a huge hit. Because the cake was so high, I served small pieces with fresh raspberries and whipped cream. It was light and refreshing…a perfect way to finish the meal! Check out my first post about the meal and some great tips for planning a dinner party! [amd-zlrecipe-recipe:76] I have been compensated for this post however all opinions are my own-and this cake was great!