Tomorrow is the joyous celebration of Eid, a day that marks the end of a month of fasting doing good. While we will continue to try our best throughout the year, for me, this time is bittersweet- saying farewell to the blessed month of Ramadan, while still being very excited for the Eid celebration. To mark this occasion, I made my family a beautiful coconut layered cake for Eid 2017.
Coconut flavors are a favorite for both my mom and me, and most people in our family generally like it. I chose to make the recipe from scratch and it turned out to be incredibly soft and luscious, especially with the addition of the coconut cream cheese frosting.
What makes this cake amazing is that it didn’t require a coconut extract. Instead, it got the flavors subtly from coconut oil, coconut flour, and full fat coconut milk. You can imagine how this cake turned out to be moist and melt in your mouth because of all those yummy ingredients.
The frosting is a simple half butter and half cream cheese combo which goes very well with the coconut flavors of the cake. My sister over at @rafikisweets helped me to decorate and assemble the cake. We chose to keep things simple and rustic with toasted coconut and piped rosettes using leftover frosting.
Everything for the details of this amazing coconut layered cake for Eid 2017 is shared below. I wish you all a very happy Eid. Thanks so much for all the amazing support you’ve given me in this food blogging journey of mine!
For the layered coconut cake- followed recipe exactly as is (I used gram measurement, but it provides cups/spoons measurements as well)- Serious Eats Coconut Cake. Instead of using 8-inch pans, I opted for three 9-inch pans.
I used only the cake recipe. For the frosting recipe, this is the AllRecipes one that I used for the frosting and filling in between each layer.
I bought the cake topper from Hafsa Creates on Etsy.
Flowers, background, etc. are all courtesy of my parents’ beautiful garden. <3