For a simple topping: a generous handful of shredded or flaked coconut, lightly toasted in a dry pan until golden, is the most traditional and most beautiful finish. For a more substantial topping, a simple coconut glaze made by whisking three tablespoons of powdered sugar with one to two tablespoons of coconut milk until smooth is excellent. For a more indulgent finish, a whipped cream topping or a cream cheese frosting thinned with a little coconut milk pairs perfectly with the cake's flavor profile.
Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350 degrees Fahrenheit (175 to 180 degrees Celsius). Grease a 7-inch or 8-inch round cake pan generously with a little coconut oil or neutral vegetable oil, then line the bottom with a circle of parchment paper for completely effortless removal. If you do not have parchment paper, dust the greased pan lightly with flour instead. A springform pan makes unmolding particularly easy if you have one available.
